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Tender hake is brought up a notch with the help of a smoky Spanish-inspired chickpea stew. Serve with a side of toasted ciabatta and a dollop of aioli for a welcome taste of Spain, at home. See method
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Heat 2 tbsp oil in a casserole dish or large heavy-based saucepan over a medium heat. Fry the onion and garlic for 10 mins until softened.
Stir in the paprika and parsley stalks, then the tomatoes, the chickpeas with their juices and two tins of water. Season, then bubble briskly for 25 mins, stirring now and again, until reduced by a third.
Place the fish fillets into the stew, cover and simmer gently for about 15-18 mins until flaky and piping hot.
Meanwhile, preheat the grill to high. Put the ciabatta on a baking tray and drizzle with 1 tbsp oil. Grill for 1-2 mins each side until golden.
Stir the lemon juice and olives through the stew with most of the chopped parsley. Divide between bowls, top with toasted ciabatta, spoonfuls of aioli, if using, a pinch more paprika and the remaining parsley. Serve with lemon wedges.
Cook's tip: For a twist, fry 200g sliced cooking chorizo in 1 tbsp oil until just crisp. Continue at step 1, omitting the oil.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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