Steamed Hake with Chickpeas

Succulent hake steaks oven-steamed over a rich medley of chorizo, chickpeas, tomatoes, and fresh garden vegetables.

Healthy Dinner Seafood High Protein Spanish

Estimated Nutrition

Calories

637

kcal / serving

2548 kcal total

Carbs

43.9g

per serving

175.6 g total

Fat

29.6g

per serving

118.4 g total

Protein

48.8g

per serving

195.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

juice only

LegumesPulses

100

Broad Beans

fresh, pods and outer membranes removed

450

Chickpeas

canned, drained and rinsed

Liquids

Sherry

100

Fish Stock

Meat

200

Chorizo

cooking type, chopped

NutsSeeds

clove

Garlic

crushed to a paste

Paprika

pinch

Salt

to taste

pinch

Black Pepper

to taste

tbsp

Parsley

chopped fresh

OilsFats

Vegetable Oil

divided into two portions

Seafood

700

Hake

4 steaks, bone-in

Vegetables

piece

Onion

sliced

250

Tomatoes

canned chopped

100

Peas

fresh, pods removed

Method

Preheat the oven to 180°C.

Fry the chorizo in 5ml of oil for 1-2 minutes until crisp.

Deglaze the pan with sherry, cook until evaporated, then drain and set chorizo aside.

Sauté the onion and garlic in the remaining oil for 5 minutes until soft.

Stir in the canned tomatoes and paprika and cook for a further 5 minutes.

Mix in the chorizo, peas, beans, chickpeas, and fish stock, then season to taste.

Place hake steaks on top, cover, and bake for 10-12 minutes until fish is cooked.

Finish with lemon juice and parsley, then serve each steak with the vegetables.