Ingredients
- 4 x 150g (approx) hake fillets, skin on
- Sea salt
- 1tbs vegetable oil
- 100g chorizo, peeled and diced
- 1 onion, diced
- 2 cloves garlic, sliced
- 2 carrots, peeled and diced
- 2 sticks celery, sliced
- 2tsp chilli flakes
- 150ml white wine
- 350ml chicken stock
- 1 tin chopped tomatoes
- 1tbs tomato purée
- 1 tin butter beans, strained
- 200g prawns, deshelled
- Juice and zest of 1 lemon
- Handful of fresh parsley, chopped, plus extra for garnish
- 1tbs vegetable oil
- 60g butter
- Put the hake fillets on a large plate and season with sea salt. Then place in the fridge and leave for two to three hours (or overnight) to firm up the flesh and remove some of the excess moisture.
- Heat a large pan and add the vegetable oil. Add the diced chorizo and cook for three to four minutes on a medium heat until caramelising, then add the onion, garlic, carrot, celery and chilli flakes.
- Cook for three to four minutes until the veg is softening, then add the white wine to deglaze the pan. When the white wine has reduced by half, add the stock, chopped tomatoes and tomato purée. Allow it to come to the boil, then lower the heat and simmer for 25 minutes, stirring occasionally, until thickened.
- Add the beans and prawns and cook out for seven to eight minutes, then add the lemon juice, lemon zest and parsley and stir through. Check the seasoning, adjusting with salt and pepper, then remove from the heat.
- When the prawns and beans go into the cassoulet, heat a nonstick frying pan on a high heat. Add the oil, then gently place the hake in the pan, skin side down. Immediately lower the heat to medium and cook the fish for four minutes without moving it, so the skin turns golden brown. Then flip the fish over, add the butter and cook for three to four minutes until cooked through, regularly basting the hake in the melted butter. Then remove from the heat.
- Spoon some prawn and chorizo cassoulet into serving bowls, garnish with some chopped parsley, and add the hake fillets on top.
