- 1 onion
- 1 green pepper
- 1 garlic clove
- A handful of flat leaf parsley
- 1 tsp smoked paprika
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- A 400g tin of chopped tomatoes
- A 400g tin of chickpeas
- 2 hake fillets
- 1 tsp olive oil
- Sea salt and freshly ground pepper
- Pan with a lid
- Steamer (optional)
- Baking tray (optional)
- Foil (optional)
Peel and finely chop the onion. Halve the pepper. Scoop out the seeds and white bits and finely chop. Peel and grate or crush the garlic. Finely chop the parsley stalks (keep the leaves for later).
Warm a pan over a low heat. Add 1 tsp oil and the onion and pepper. Season well. Cook and stir for 5 mins till the onion looks soft and glossy.
Add the garlic and parsley stalks to the pan. Measure out 1 tsp each of the smoked paprika, fennel and cumin seeds and stir them in. Cook and stir for 1 min till the pan smells sweet and aromatic.
Tip the tomatoes into the pan. Drain the chickpeas and add them to the pan. Cover. Simmer for 10 mins till the sauce thickens. Stir now and then.
Season the hake fillets with salt and pepper. Lay them in a steamer basket. Bring a pan of water to the boil. Nestle the steamer basket in the pan so the water isn’t touching it. Cover and steam for 8-10 mins till the hake is cooked through and flakes easily.
If you don’t have a steamer, line a baking tray with foil. Place the seasoned hake fillets on the foil and grill for 8-10 mins till it’s cooked through.
Taste the chickpeas and adjust the seasoning if you think it needs it. Ladle them into a shallow bowl. Lay a hake fillet in each bowl and serve garnished with the parsley leaves.
The combination of fennel, cumin and smoked paprika is delicious with grilled meats, like steak or chicken, and roast veg. Mix your leftover spices together and try them in stews or in marinades.