Hake and Chorizo Stew is a modern British recipe for a classic stir stew of hake, chorizo and butter beans in a tomato base with onion. The full recipe is presented here and I hope you enjoy this classic British version of: Hake and Chorizo Stew.
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The original recipe used cod, but I swapped it for hake, a currently more sustainable member of the cod family and a fish I became quite familiar with during my time in South Africa. Hake may not be quite as flavourful as cod, but that doesn’t matter so much in this dish, where the main flavour is provided by the chorizo. Hake also makes this dish more economical. I also saw a similar recipe in South Africa, using smoked snoek (a member of the barracuda family) and Portuguese-style chouriço from Mozambique.
Ingredients:
1 tbsp olive oil
1 large onion, finely chopped
200g cooking chorizo, chopped into small pieces
400g can chopped tomatoes
4 hake fillets
400g tin butter beans, drained
½ small pack of parsley, coarsely chopped
Method:
Set a deep frying pan over medium heat. Once hot add the oil and use to fry the onion for about 5 minutes, or until starting to soften. Add the chorizo and continue cooking for a few minutes until the sausage releases its oil.
Coat the onion in the chorizo oil, then add in the tomatoes. Fill the empty tomato tine with water and add that to the pan. Season to taste and bring to a boil.
Once boiling, season the hake fillets and nestle them into the pan. Reduce the heat and simmer gently for about 7 mins. Gently mix in the butter beans and cook for another 1–2 minutes more until hot.
