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Hake with Nduja, White Beans & Kale

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

  1. 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.
  2. 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.
  3. 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. 

https://www.msc.org/what-you-can-do/sustainable-fish-seafood-recipes/recipe/hake-with-nduja-white-beans-kale

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