Roast Hake, Chorizo & Chickpea Stew

Looking for a simple way to turn fresh hake into a hearty midweek dinner? This roast hake, chorizo and chickpea stew combines tender flaky hake with smoky chorizo, creamy chickpeas and a rich tomato sauce.

It's easy to prepare, full of flavour and perfect with some crusty bread for soaking up the sauce.

Serves

2–3 people

Prep time

10 minutes

Cooking time

30–35 minutes

Ingredients

• 2 fresh hake loins
• 100g chorizo, sliced
• 1 x 400g tin chickpeas, drained and rinsed
• 1 x 400g tin chopped tomatoes
• 1 small onion, finely sliced
• 2 garlic cloves, finely chopped
• 1 red pepper, sliced
• 1 tsp smoked paprika
• 1 tbsp olive oil
• A handful of fresh parsley
• Salt and black pepper
• ½ lemon
• Crusty bread, to serve

Method

1. Start the stew

Preheat your oven to 200°C / 180°C fan / Gas Mark 6.

Heat the olive oil in a large ovenproof frying pan or shallow casserole over a medium heat. Add the sliced chorizo and cook for 2–3 minutes, allowing it to release its smoky oils.

Add the onion and red pepper and cook for another 4–5 minutes, until starting to soften.

2. Add the garlic and spices

Stir in the garlic and smoked paprika and cook for around 30 seconds, taking care not to burn the garlic.

Add the chopped tomatoes and chickpeas. Season with a little salt and plenty of black pepper, then bring everything to a gentle simmer.

Cook for 8–10 minutes, allowing the sauce to thicken slightly.

3. Add the hake

Pat your hake loins dry and season with salt and black pepper.

Nestle the hake into the tomato, chorizo and chickpea mixture, then transfer the pan to the oven.

Roast for around 12–15 minutes, depending on the thickness of your hake.

The fish should be opaque throughout and flake easily when gently pressed with a fork.

4. Finish and serve

Remove from the oven and squeeze over a little fresh lemon juice.

Scatter with freshly chopped parsley and serve straight from the pan with plenty of crusty bread.

AO Fishmonger's Tip

Don't overcook the hake. The thick loin will continue cooking slightly after it comes out of the oven, so take it out as soon as the flesh is opaque and flakes easily.

The smoky chorizo does plenty of the work when it comes to flavour, so you don't need to add lots of seasoning.

Want to Try It?

This recipe works particularly well with a fresh hake loin, which gives you a thick, tender piece of fish that holds together beautifully in the stew.

Shop Fresh Hake Loin →

Prepared by our fishmongers and available with next-day UK delivery, it's ready to turn into a simple seafood dinner at home.