- 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
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.