“Cooking with Cape Hake is always an absolute pleasure. It's a fish that is as sustainable as it is delicious, which means that future generations will get to enjoy everyone's favourite seafood!”
(South Africa)
Prep time
30 mins
Cooking Time
15 mins
Serves
4
Ingredients
- 4 large fresh hake fillets (about 500g of fish)
- Olive oil
- 1 tablespoon Spanish smoked paprika
- 2 tablespoons nduja
- 1 small onion, finely chopped
- 1 head of kale, washed and leaves removed from fibrous stalks
- 2 red chilies, finely chopped
- 50ml dry white wine
- 150ml chicken stock
- 2x 400g tins of cannellini beans, drained
- Coarse ground sea salt and black pepper
Method
- In a wide saucepan over medium heat, sauté the nduja with the chopped onion in a little olive oil until the onion is soft and golden. Shred the kale leaves into bite-sized pieces and add in with the onion. Fry until the kale is bright green and slightly crispy. Add in the chopped red chillies and fry for a further minute. Deglaze with the white wine and pour in the chicken stock. Simmer the mixture until slightly reduced and add in the drained cannellini beans. Cook the beans for 3-5 minutes, stirring only once to combine. Season to taste and set aside.
- Preheat the oven to 220°C. Use kitchen towel to pat the hake fillets dry. Rub each fillet with a little olive oil and season with the smoked paprika. Arrange the fish on a lined baking sheet and roast for 15 minutes or until tender and flaking. If desired, divide each fillet into a more manageable portion.
- To serve, dish up the beans into four warmed soup plates. Top each plate with a portion of hake, a drizzle of chilli-infused olive oil and a dollop of garlicky mayonnaise.