Hake Steaks with Chorizo, White Beans & Saffron Broth

A rustic Spanish-inspired dish of meaty hake steaks gently cooked in a smoky saffron broth with chorizo, white beans, tomatoes and herbs. Rich enough for a proper dinner, but still lighter than a stew.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pat the steaks thoroughly dry. Season both sides with salt and black pepper and leave them while you prepare the vegetables. Because these are bone-in cross-cut steaks, don't remove the central bone. It will help hold the steak together during cooking.

Step 2

Put the saffron into 2 tbsp of the warm stock and leave it for around 5–10 minutes. This gives much better colour and flavour than simply throwing dry saffron into the pan.

Step 3

Use a wide sauté pan or shallow casserole large enough to hold all four hake steaks without piling them up. Place it over medium heat and add the chorizo. Cook for 3–4 minutes, stirring occasionally, until it begins to colour and releases its red oil. Remove about ¼ of the chorizo and reserve it for garnishing if you want some crisp pieces at the end.

Step 4

Add the onion and pepper to the chorizo. Cook for 5–6 minutes until softened. If the pan looks dry, add a little olive oil.

Step 5

Add the garlic and cook for 30 seconds.

Step 6

Stir in: tomato purée smoked paprika sweet paprika Cook for another 30–60 seconds. Don't let the paprika scorch.

Step 7

Pour in the white wine. Let it bubble for 2 minutes, scraping any caramelised bits from the bottom.

Step 8

Then add: chopped tomatoes stock saffron and its soaking liquid bay leaf oregano or thyme Bring to a gentle simmer and cook uncovered for 8–10 minutes. You're looking for a brothy sauce, not a thick tomato stew.

Step 9

Stir in the drained white beans. If using cherry tomatoes or capers, add them now too. Simmer for another 3–4 minutes. Taste the broth before adding more salt — the chorizo and stock may already provide plenty.

Step 10

Nestle the hake steaks into the broth in a single layer. Spoon some broth over the top. Cover the pan and maintain a gentle simmer, not a hard boil. For typical 2–3 cm thick bone-in steaks, cook for approximately: 5–6 minutes carefully turn another 4–6 minutes Very thick steaks may need slightly longer. The flesh should become opaque and separate easily from the central bone. If using a thermometer, aim for around 63°C at the thickest part. Avoid aggressively stirring the pan once the fish is in.

Step 11

Turn off the heat. Add: juice of ½ lemon chopped parsley 1 tbsp good olive oil Scatter the reserved crispy chorizo over the top. Let everything rest for 2–3 minutes before serving.

Step 12

Rub thick slices of sourdough or baguette with olive oil and grill until charred. Rub them once with a cut garlic clove and serve alongside. Dipping that into the saffron-chorizo broth will be excellent.