Steps to Make Speedy Seared hake. Butterbean, chorizo and olive stew. Purple sprouting broccoli

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to prepare a distinctive dish, Seared hake. Butterbean, chorizo and olive stew. Purple sprouting broccoli. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Seared hake. Butterbean, chorizo and olive stew. Purple sprouting broccoli Recipe. Spanish style Hake with a chorizo and haricot bean stew. Serve purple sprouting broccoli in a range of salads, sides, pasta dishes and bakes.

You can cook Seared hake. Butterbean, chorizo and olive stew. Purple sprouting broccoli using 18 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Seared hake. Butterbean, chorizo and olive stew. Purple sprouting broccoli

1. It’s 2 of hake fillets with skin.
2. You need Handful of purple sprouting broccoli.
3. Make ready 2 cloves of garlic.
4. Prepare Dash of Lemon infused olive oil (mine is the Carluccio’s brand as they make it with whole lemons 🍋).
5. You need of Butterbean stew.
6. You need 1 can of butterbeans (drained).
7. Prepare 1 can of chopped tomatoes.
8. Make ready 1/2 of ring of chorizo.
9. You need Handful of black olives (kalamata or morrocan).
10. You need 1 of carrot.
11. Prepare 1 of red pepper.
12. It’s 1 of onion.
13. It’s 2 cloves of garlic.
14. Make ready 1 tsp of chilli flakes.
15. It’s 1 tsp of mixed herbs.
16. It’s 2 sprigs of rosemary.
17. Prepare 1 tsp of smoked paprika.
18. You need 100 ml of chicken stock.

This healthy Chorizo, butter bean & spinach stew is simple to rustle up & takes just half an hour.Find more warming casserole recipes at Tesco Real Food.Meaty white fish, clams and chorizo are a classic combination in this tapa dish.Serve with a glass of chilled manzanilla sherry.

Seared hake. Butterbean, chorizo and olive stew. Purple sprouting broccoli step by step

1. Cut the chorizo into cubes and cook in a pan to release the oils.
2. Cut the carrot, onion, garlic and red pepper into cubes.
3. Finely dice the rosemary and deseed the olives.
4. Add the ingredients to the pan with the chorizo to soften.
5. After a few minutes add the beans, tomatoes, mixed herbs, salt and pepper to taste. Finally add the stock and reduce to a thick texture.
6. Once the stew has reduced squeeze in the juice of half a lemon and stir in the paprika at the end to preserve the smokey taste..
7. Dice some garlic and sear the broccoli in a hot pan with the garlic and lemon olive oil. Season with salt and pepper.
8. Season the hake with salt and pepper. Sear in the lemon olive oil..
9. ✏️ Note: you will have to hold the fillet skin side down first for a few seconds to stop the fish curling up.
10. Serve with a wedge of lemon.

The zingy sauce gives the broccoli an injection of flavour, whilst the roasted peanuts add a crunchy texture to the dish.Add onion and garlic and stir to coat.Divide kale mixture equally among plates.

Season the hake darnes with sea salt and freshly ground black pepper and place them in the pan.Divide the broccoli between two plates, spoon over the dressing, scatter over some of the chilli, season and serve. (You can make the dressing beforehand - a day in advance if you like - just make sure you give it a thorough shake before using).We earn a commission for products purchased through some links in this article.Purple sprouting broccoli with toasted pine nuts.Bring a large pan of water to the boil.