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RECIPES

Two hake recipes (with matching wines!)




by Charlotte van Praagh, 25th August 2020

Delicious and environmentally sustainable, hake's perfect for a late-summer feast

Spanish-style hake with smoky paprika potatoes

SERVES: 2

PREPARATION TIME: 15 mins

COOKING TIME: 35 mins

INGREDIENTS
• 500g new potatoes, scrubbed and roughly chopped
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 1 onion, peeled and finely chopped
• 1 celery stick, trimmed and finely sliced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Cayenne/chilli powder
• 1 tbsp olive oil
• 1 pointed red pepper, halved, deseeded and roughly chopped
• 2 garlic cloves, peeled and crushed
• 2 hake fillets
• 50g lamb’s lettuce

METHOD
1. Put the potatoes in a pan of boiling water and simmer for 10 mins until just soft, then drain.

2. Put a deep frying pan or wok over a medium heat for 1 min. Add the fennel and coriander seeds, toast for 30 secs, then add the onion and celery with 2 tbsp water. Stir in the smoked paprika and ground cumin. Add a pinch or 2 of cayenne pepper, according to your taste, and season.

3. Stir-fry the onions for 5 mins, till softened. Scoop onto a plate.

4. Put the pan back on the heat and add 1 tbsp oil. Add the drained potatoes and the red pepper. Stir-fry for 8-10 mins till they’re golden.

5. Add the onions back to the pan. Add the garlic. Stir to mix everything together. Pour in 250ml boiling water. Lay the hake fillets in the pan. Pop on a lid and cook over a medium heat for 10 mins till the hake is opaque and flakes easily.

6. Serve the hake and spicy potatoes with a handful of lamb’s lettuce.

 

Grilled hake with tomato rice

PREPARATION TIME: 15 mins

COOKING TIME: 30 mins

SERVES: 2

INGREDIENTS
• 5 tsp olive oil
• 1 onion, peeled and finely sliced
• 2 vine tomatoes, diced
• 1 red pepper, halved, deseeded and finely chopped
• A handful of flat-leaf parsley
• 2 garlic cloves, peeled and crushed
• 40g tomato sauce (or passata)
• 75g brown basmati rice, soaked in cold water for 30 mins
• 2 hake fillets
• 1 lemon, half zested, rest cut into wedges

METHOD
1. Place a medium-sized pan over a medium heat for 2 mins, then add 4 tsp olive oil and the onion. Season with salt and pepper and fry, stirring often, for 5-6 mins till the onion has started to soften and lightly brown.

2. When the onion has cooked for 5-6 mins, add the diced tomatoes and chopped pepper. Fry, stirring often, for 5-6 mins till the onions are soft and the veg are starting to soften.

3. Finely chop the parsley stalks and set the leaves aside for later. Add the garlic and the parsley stalks to the pan, along with the tomato sauce or passata. Fry, stirring, for 2 mins.

4. Drain the rice and tip it into the pan. Pour in 150ml hot water from the kettle. Pop a lid on the pan, turn the heat up and bring to the boil. Then turn the heat right down and simmer gently for 25 mins till the rice is tender and all the water has been absorbed.

5. While the rice cooks, line a baking tray with foil. Rub each hake fillet with 1 tsp olive oil and season with salt and pepper. Place the fish on the tray, skin-side up.

6. When the rice is cooked, take it off the heat and set aside, lid on, for 5-10 mins to fi nish cooking.

7. Slide the hake under the grill. Cook for 6-8 mins till the hake is opaque and flakes easily when pressed with a fork, and the skin is crisp.

8. Roughly chop the parsley leaves. Fluff the rice, taste it and add a pinch of salt and pepper if you think it needs it. Divide the rice between 2 plates. Top with a hake fillet each and garnish with the lemon zest and parsley. Serve with lemon wedges for squeezing.

Recipes and imagery courtesy of Abel & Cole. www.abelandcole.co.uk

 

Tipple

Tanners’ wine aficionado Tiffany Vernon goes to sunny climes to find this month’s selection

Grilled Hake with Tomato Rice is brimming with flavour – so it needs drinks that are equally full of life.

Château Le Fagé Rosé, Bergerac (£9.50) is a thirst-quenching pink from Southern France that intrigues with its red berry and rose petal aromas. Made from 70 percent Merlot as well as Cabernet Sauvignon and Malbec, it gives the best of both worlds.

Redoma, Douro Branco, Niepoort (£21) is a Portuguese white bursting with apple, peach and citrus. Niepoort is an independent family-run business established in 1842 (the same year as Tanners!) who started out making Ports but progressed onto table wines. Known for their innovative ideas and championing of indigenous grape varieties, they’re worth checking out.

For the Spanish-style Hake and Smoky Paprika Potatoes I’ve opted for another rosé: Paso-Primero Rosada Somontano (£8.90). A medley of ripe cherries and strawberries makes it the perfect way to cool your mouth if you’ve added a few too many chillies to the dish!

Paso-Primero was set up by Tom and Emma Holt who met while working at Tanners’ HQ, which inspired them to set up their own winery in Spain, along with falling in love, of course! They still live in Shrewsbury but fly back to Spain as and when the grapes need them. They create easy-drinking wines that are all vegan-friendly.

Finally, Gouguenheim Torrontés, Mendoza (£9.95) is an Argentinian white that boasts grapefruit flavours. Patricio Gouguenheim left his job as a banker in Mendoza back in 2002 to fulfil his dream as a winemaker in the Argentinian hills… I think it paid off!

Prices subject to changes in duty. Tanners’ Llandudno Junction branch has now reopened. Tanners Wines, 102/103 Tremarl Industrial Estate, Ffordd Maelgwyn, Llandudno Junction, Conwy LL31 9PN. Tel: 01492 874009. www.tanners-wines.co.uk

 

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