Spanish Style Hake with Chorizo and Bean 'Quick' Stew
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recipe by Suvi Coffey
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- Total Time
- 30mins
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- Serves
- 1
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- Calories
- 679
Surprisingly easy and delicious fish dish. Sometimes plain steamed fish is boring. I am always trying to incorporate more fish into my diet and this is such a quick and easy way to do it. The fish is steamed lightly in a foil bag. But what transforms the dish is the sweet smoked paprika. It turns the flesh of the fish a beautiful vibrant red colour and gives it a subtle smokey flavour. You could easily do this up for a dinner part using a a hole large fish and open up the parcel at the table for the wow factor. Or enjoy it as I do - just for one.
recipe updated 1 Mar 2022
Ingredients
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- Hake fillet
- 1
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- Smoked paprika
- 2 teaspoons
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- Olive oil
- 1 teaspoon
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- Olive oil
- 1 tablespoon
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- Onion
- ½
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- Garlic clove
- 1
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- Chorizo
- 40 g
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- Tinned white kidney beans
- 85 g
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- Baby spinach
- 90 g
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- Lemon juice
- 60 ml
Tools
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Oven
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Stove
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Cutting board
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Frying pan
Step preview
- Pre-heat oven - 180°C
- Add hake fillet, smoked paprika and olive oil to a clean cutting board
- Wrap with foil
- Bake - 15 min, 180°C
- Add olive oil, onion and garlic clove to a clean frying pan
- Fry until translucent - medium-high heat
- Add chorizo, tinned white kidney beans, baby spinach and lemon juice to the frying pan
- Fry until heated through - medium-high heat
- Serve