- 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.
- 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.
- Remove any whole sprigs of thyme then sprinkle with the parsley. Serve with chunks of rustic bread to mop up the sauce!
For a bit of heat, add a good pinch of chilli flakes when you add the tomatoes.
