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Written by Ben Tish in the Saturday Kitchen dishes up a Spanish Style Hake Recipe with Clams, Chorizo and Olive Oil Mash Potato.
Hake is a very popular species in Spain and France, just as it is in South Africa.
Ben cooks the hake on the bone which adds flavour and helps keep the meat a little firmer.
The original recipe calls for banana shallots so if they are available in your area you can replace the shallot with it.
Use cooking chorizo as opposed to cured for the best results.
More: Hake Recipes | SASSI Green List Recipes | Hake Knowledge Base
Spanish Hake Recipe with Clams, Chorizo and Olive Oil Mash Potato | Ben Tish
Serving: 2 | Prep: 5 min | Cooking: 7 min
Ingredients:
| Potato | 1 | ||
| Unsalted Butter | 20 | g | |
| Double Cream | 5 | tablespoons | |
| Salt & Pepper | |||
| Olive Oil | 125 | ml | |
| For the hake | |||
| Hake | 2 | on the bone | |
| Olive Oil | |||
| Chorizo | 125 | g | peeled & chopped |
| Shallot | 1 | peeled & chopped | |
| Clams | 16 | ||
| Dry Sherry | 50 | ml | |
| White Wine | 50 | ml | |
| Unsalted Butter | 20 | g | |
| Flat Leaf Parsley | 1 | sprig | |
| Lemon Juice |
Method:
For the Olive Oil Mash Potato
1 . Bring the potatoes to the boil in a pot of salted water
2 . When tender remove and drain
3 . Mash the potatoes
4 . Return to the pot on a low heat and add the butter and cream
5 . Season with salt and whisk in the olive oil until combined.
For the hake:
1 . Heat some olive oil on high heat
2 . Season the hake with salt & pepper
3 . Add the hake to the pan and cook for about 30 seconds
4 . Add the clams
5 . Cook for 1 minutes and turn the hake
6 . Add the shallots and chorizo
7 . Cook for another minute until the clams begin to open
8 . Pour in the wine to de-glaze
9 . Pour in the sherry
10 . Bring to the boil then reduce to a simmer and turn the hake
11 . Add the butter and parsley
12 . Stir, taste, season and drizzle with lemon juice
13 . Serve with the Olive Oil Mash Potato
For the Olive Oil Mash Potato
1 . Bring the potatoes to the boil in a pot of salted water
2 . When tender remove and drain
3 . Mash the potatoes
4 . Return to the pot on a low heat and add the butter and cream
5 . Season with salt and whisk in the olive oil until combined.
For the hake:
1 . Heat some olive oil on high heat
2 . Season the hake with salt & pepper
3 . Add the hake to the pan and cook for about 30 seconds
4 . Add the clams
5 . Cook for 1 minutes and turn the hake
6 . Add the shallots and chorizo
7 . Cook for another minute until the clams begin to open
8 . Pour in the wine to de-glaze
9 . Pour in the sherry
10 . Bring to the boil then reduce to a simmer and turn the hake
11 . Add the butter and parsley
12 . Stir, taste, season and drizzle with lemon juice
13 . Serve with the Olive Oil Mash Potato
