Ainsley Harriott's hake with chorizo and white beans
Ahead of Ainsley Harriott's new series Ainsley's Mediterranean Cookbook, and with supplies being limited in supermarkets, Ainsley shows us how to cook a store cupboard friendly dish that is packed full of flavour.
Ingredients 3 tbsp of extra virgin olive oil2 tsp sweet/hot paprikajuice of 1/2 lemon 4 x 150g of sustainable hake, haddock or cod fillets, skinned and boned2 shallots, finely chopped 175g cooking chorizo, skinned and diced1 red pepper, de-seeded and diced2 large garlic cloves, finely chopped 50ml sherry or white wine4 large ripe vine or plum tomatoes, roughly chopped 2 x 400g tinned white beans (cannellini or butter), drained and rinsed 2 tbsp chopped fresh flat-leaf parsley (extra to serve with sea salt and freshly ground black pepper)
Method:- Preheat the oven to 200 celcius/180 fan/ gas 6- In a small bowl mix together 1 tablespoon of the olive oil with 1 teaspoon of the paprika and the lemon juice to make a marinade.- Put the hake onto a non-stick baking tray and brush with the marinade.- Then season with salt and pepper (reserve any leftover marinade).- Roast in the oven for 10-12 minutes, depending on the thickness of your fillets, or until the fish is cooked (the flesh will be opaque and will flake easily).- Meanwhile, heat 1 tablespoon of the oil in a large frying pan over medium heat.- Add the shallots and cook for 2-3 minutes until softened but not coloured.- Add the chorizo and cook for 2 minutes. - Then add the red pepper, garlic any remaining marinade and the remaining 1 teaspoon of paprika. - Stir everything together and cook for 3-4 minutes.- Add the sherry and cook for 1 minute to burn off the alcohol, then stir in the tomatoes and beans, season and simmer for 6-8 minutes. - Stir in the remaining tablespoon of oil and the parsley.
Tips: Share the beans among warmed serving bowls and serve with the roasted hake on top garnished with extra parsley.
Recipe from Ainsley's Mediterranean Cookbook.