Beautifully baked whitefish served up on a bed of spicy sausage and beans
Heat half the sunflower oil in a saucepan. Add the chorizo, onion and garlic and sweat gently for 2 minutes. Add the paprika and cook for 1 minute. Add the chickpeas or butter beans and cook for 2 minutes. Add the tomato purée and cook for a further 2 minutes.
Dissolve the stock cube in 200ml boiling water and add to the pan. Bring to the boil, then simmer for 5 minutes. Mix through the tomatoes and fresh herbs (leave a few for garnish), then pop a lid on the pan and put the stew to one side.
Heat the remaining oil in a non-stick frying pan. Place the hake in the pan, skin side down, and cook on a moderate heat for 2 minutes. Once well seared, flip over and cook for a further 2 minutes, or until the fish is cooked through (the cooking time will depend on the thickness of your fillet).
Serve the hake on a bed of the chickpea and chorizo stew, garnished with any remaining herbs.