Fred's Spanish style hake with tomatoes and chickpeas

  1. Heat a large saucepan and add the onion and oil. Fry over a medium heat for 5 minutes. Add the red pepper, celery and garlic and fry for another minute. Add the paprika, then stir in the tomatoes, chickpeas and stock. Season with a little salt and add the thyme sprigs. Bring to a simmer and cook for 10 minutes.
  2. Place the hake fillets on top of the sauce and nestle them in slightly (don’t cover them in sauce). Season with a little black pepper. Pop on the lid, turn down to a low heat and cook gently for about 15 minutes, or until the fish is cooked through.
  3. Remove any whole sprigs of thyme then sprinkle with the parsley. Great served with chunks of rustic bread for mopping up the sauce!

For a bit of heat, add a good pinch of chilli flakes when you add the tomatoes.

What you’ll need:

  • 1 pack of Fish Said Fred Cape Hake Fillets
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 1 stalk celery, sliced
  • 2 cloves garlic, chopped or crushed
  • 2 tsp paprika
  • 1 tin chopped tomatoes
  • 1 tin chickpeas, rinsed and drained
  • 1 vegetable stock cube, dissolved in boiling water
  • Few sprigs fresh thyme
  • Small handful flat leaf parsley, chopped