- 1 tsp black pepper
- 2 tsp smoked sweet paprika
- 1 tsp sea salt
- 750g hake, tail end
- 4 tbsp olive oil
- 3 jumbo spring onions, sliced
- 2 garlic cloves, peeled and crushed
- 250g Maris Piper potatoes, peeled and cut into 2cm cubes
- 700ml fish stock
- 125g spring greens, shredded
- 1 x 400g tin cannellini beans, drained and rinsed
- 8 x 175g puchero (cocktail size) chorizo, sliced in half
Preheat the oven to 220C/425F/ Gas 7. Mix together the pepper, paprika and sea salt in a small bowl. Drizzle 1 teaspoon olive oil over the fish then rub the salt mix over the skin and set aside.
Heat 2 tablespoons of the oil in a soup pan, add the spring onions and sweat gently for 3 minutes. Add the garlic and potatoes and stir a few times to prevent sticking. Add the fish stock and 500ml water, bring to the boil and cook until the potatoes are tender. Add the shredded spring greens and cannellini beans then cook for a further 5 minutes.
Using a sharp knife, cut the fish into 4 steaks and sit them on an oven tray lined with foil and cook in the oven for 8-10 minutes.
Meanwhile, add 1 tablespoon of the oil to a frying pan and cook the chorizo over a low heat for 1-2 minutes. Remove from the pan and drain on some kitchen paper, reserving the oil in the pan.
When the fish is cooked, serve the broth with the chorizo and a piece of fish on top, drizzling over the oil from the pan to finish.
Recipe credit: Food styling: Linda Tubby. Photography and Prop Styling: Angela Dukes