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Hake in a Chorizo, Tomato & Olive Sauce
Saute the onions until soft then add the garlic and chorizo. Cook for about 5 minutes on a medium/low heat until the gorgeous oils start to release from the chorizo. Add the smoked paprika and stir, followed by the tomatoes and the olives. Season generously. Fill one of the tins 1/2 way up with water and add that to the pot. Simmer for 30 minutes. Pat the fish dry and nestle into the sauce. Season and cover with a lid (or foil) and simmer for 5-10 minutes
Scatter with fresh basil and serve with fresh bread.
- 2 small onions - finely chopped
- 5 cloves garlic - crushed
- 100g cooking chorizo - sliced
- 2 teaspoons smoked paprika
- 2 tins tomatoes
- 1/2 tin water
- 10-16 olives
- 4 pieces hake
- Basil and crusty bread to serve
Publication Date: June 30, 2020.