Hake Shoulder Steaks with Chorizo, Red Peppers & Butter Beans

Cooking time
Serves2 people
Hake Shoulder Steaks with Chorizo, Red Peppers & Butter Beans

Hake shoulder steaks are sliced from the top of the fish. They're a meaty cut that are delicious pan fried till crisp and flaky. Serve them on top of a rich mix of sweet peppers, spicy chorizo and tender butter beans for a hearty meal full of Spanish flavours.

4 ratings
layout 3 comments


  • 1 onion
  • 2 garlic cloves
  • 2 red peppers
  • 250g chorizo sausages
  • 400g tin of butter beans
  • 1 chicken or vegetable stock cube
  • 2 hake shoulder steaks
  • A handful of flat leaf parsley
  • 1 lemon

Prep: 10 mins | Cook: 30 mins

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1. Peel and finely chop the onion. Peel and thinly slice the garlic cloves. Halve the peppers, then scoop out the seeds and membrane. Pull the skin off the chorizo sausages and crumble out the filling. Discard the skins.
2. Pour 2 tbsp oil into a large pan and warm it over a medium-high heat. When the pan is hot, add the peppers and a good pinch of salt and pepper. Cook the peppers, stirring occasionally, for 5-6 mins, till starting to soften and go a little charred in places.
3. Reduce the heat under the pan to medium. Add the onion, chorizo and the garlic. Stir well and continue to fry for a further 6-8 mins, till everything is softened and the chorizo has released its oils into the pan. Fill and boil your kettle.
4. Open the tin of butter beans and pour the beans and their liquid into the pan. Pour in 250ml boiling water and crumble in the stock cube. Stir well and bring to a simmer. Once the liquid in the pan is bubbling, reduce the temperature to low and cook gently for 15 mins.
5. When the peppers and beans are almost cooked, pour 1 tbsp oil into a separate frying pan and warm over a medium-high heat. Season the hake with salt and pepper and add to the hot pan, skin-side-down. Fry the hake for 5 mins, till the skin is crispy and brown in places. After 5 mins, turn the fish over and remove the pan from the heat. Allow the hake to cook for 2 mins using the residual heat of the pan.
6. While the hake is cooking, finely chop the parsley leaves and stalks.
7. When peppers and beans are ready, stir through the parsley. Squeeze in a little juice from the lemon. Taste the sauce and add more salt and pepper or lemon juice, if needed. Spoon the beans, peppers and chorizo into shallow bowls, making sure to get plenty of sauce from the pan. Top each bowl with a piece of hake and serve.
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Really great dish - the sauce/stew would be more than good enough without the hake - but the hake was a lovely addition. Looked exactly like the photo and had a great depth of flavour for minimal cooking time. For me, the sauce/stew would have easily fed 4.



Delicious I used cannellini beans instead of butter, because that’s what I had, and none the worst for that. Thought there would be too much red pepper but I was wrong. I am a solo household so ate over two days (hake cooked fresh obvs) and the stew was none the worst for that. BTW, A&C, I reckon the photo is wrong.



Looking forward to trying this recipe this week, but is this the right photo??? Star rating is 3 because I am yet to try, but would like to know what it is supposed to look like.