February 2020 - Karen White's Hake, Chorizo & Butterbean Cassoulet

Hake, Chorizo & Butterbean Cassoulet

Bricklands

4 Hake fillets, about 150 g each

2 cooking chorizo, skinned and chopped into small chunks

Hoole Food Market

250g dried butterbeans, soaked overnight in water

4 garlic cloves, 3 left whole, 1 crushed

2 bay leaves

1 tsp thyme leaf, chopped, plus extra to serve

1 large shallot, finely sliced

3 tsp paprika

Small handful parsley, chopped

Sundries

6 tbsp olive oil

500 ml chicken stock

Method

1. Drain the beans, then tip into a large pan with 2 litres of water. Simmer with the whole garlic cloves, bay leaves and thyme for 30 mins or until cooked and tender. Remove from the heat and set aside.

2. Meanwhile, heat 2 tbsp oil in a frying pan. Fry dd the chorizo to the pan, fry until crisp. 

3. Meanwhile, heat 2 tbsp oil in a frying pan. Fry dd the chorizo to the pan, fry until crisp. 

4. Add another 2 tbsp oil and the onion to the pan, and cook for 5 mins until softened. Stir in the paprika. Drain the beans and add to the onions with the chicken stock and 2 tsp salt. Cook for 5-10 mins. Stir through the parsley and keep warm.

5. Season the hake and heat the remaining 2 tbsp oil in the frying pan. Put the hake, skin-side down, in the pan and cook for 3 mins over a medium high heat to crisp up the skin. Flip the fish over and cook for a further 3-5 mins until cooked through. Spoon the bean mix into bowls, place the hake on top and finish with chorizo and a little more thyme.