Name: Pan-Fried Hake With Chorizo And Chickpea Stew
Prep time: 25 min
Cook time: 1 h 15 min
Yield: 6
Ingredients: 160g salt; 1 sheet kombu (dried seaweed; optional); 2 skinned hake fillets (around 200g each); 200g cooking chorizo, sliced into thin coins; 1 onion, finely chopped; 2 red peppers, finely chopped; 3 garlic cloves, finely chopped; 1 tbsp sweet smoked paprika; 100ml olive oil, plus extra to drizzle; 2 x 400g tins chopped tomatoes; Pinch saffron threads; 200g dried chickpeas, ideally navarrico chickpeas, soaked in cold water overnight; 1 tbsp sherry vinegar; 25g unsalted butter; For the alioli; 1 large garlic clove, finely chopped; ½ tbsp dijon mustard; ½ tbsp sea salt flakes; 2 medium egg yolks; 200ml vegetable oil; 25ml olive oil; Finely chopped chives to garnish

VMG Recipes