On Cookery Corner every week Chef Sham from the Cottage restaurant in Jamestown joins Joe Finnegan in studio and this week Sham Hanifa gave his recipe for Pan Seared fillet of Hake with chorizo & Bean Stew
Ingredients
1 tbsp rapeseed oil
1 chopped onion
1 fennel thin sliced 1 handful Chorizo (Cubed)
400g can chopped tomatoes
4 Hake fillets
1 cube of butter
400g butter beans, pre cooked
400 ml water
½ small pack parsley, chopped
Salt & black Pepper (seasoning )
Method
Heat the oil in a deep frying pan and add the onion the follow by sliced fennel. Cook over a medium heat for 5 mins until starting to soften. Add the chorizo and cook for another few mins to release the oil. Coat the onion & fennel in the chorizo oil, then tip in the can tomatoes & same amount of water. Season and bring to the boil.
Once boiling, reduced the heat and gently simmer for about 7 mins. Gently mix in the butter beans and cook for 1-2 mins more until hot.
Heat up non stick frying pan until smoky and add that rapeseed oil. Fried the Hake skin side down for 3-4 minutes until crispy brown the flip it over and do the same with a knob of butter until nicely cooked & moist.
Put the mixed bean stew in a bowl & place the fried Hake over the stew then
Scatter with parsley and serve in bowls.
Take a listen here:
