Salted hake, chorizo & chick pea stew
I owe Tom Kerridge the inspiration for this one when catching him on breakfast TV cooking this with Pollock. The salting process with the fish draws all the moisture out of it giving it a firm texture more like meat. Originally it was the Basques who invented this curing method to preserve their catch, which was predominantly cod and caught in Newfoundland. In later years it helped sustain millions of slaves in their back breaking torture, harvesting sugar cane. Subsequently in modern days it is still incredibly popular in Northern Spain and the Caribbean.
Servings: people
Ingredients
- 450 grams Hake (£1.58)
- 1 whole Onion peeled & sliced (£0.13)
- 2 cloves garlic peeled & minced (£0.06)
- 100 grams chorizo thinly sliced (£0.90)
- 1 tin Chick peas (£0.40)
- 200 grams Spinnach (£0.28)
- 1 Tin Tomatoes (£0.35)
- 13 grams Tomato puree tablespoon (£0.03)
- 5 grams All spice teaspoon (£0.10)
- 5 grams Cinnamon teaspoon (£0.11)
- 13 ml olive oil (£0.07)
- 26 grams Salt 2 tablespoons (£0.03)
- .05 grams saffron pinch (£0.25)
- 5 grams Cumin teaspoon (£0.11)
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Prep Time: 10 minutes
Cook Time: 40 minutes
- Ensure fish is skinned then rub the salt into both sides with strands of saffron. Wrap in cling film and refrigerate for 90 minutes.
- After the fish has been cured, rinse thoroughly in cold water. It will have a firm consistency.
- Heat the oil in a casserole dish, then add the sliced chorizo. Cook for 2 minutes to allow the oils to come out then add chopped onions.
- Once the onions have sweated down, introduce the cinnamom, cumin and All spice. Coating everything together.
- Add the tomatoes, chick peas and garlic. Stir everything together, cover and bake in a medium oven for 30 minutes.
- Once the 30 minutes are up remove from the oven and stir in the spinach and rest the salted Hake on top.
- Cover and return to the oven for about 10 minutes then serve.
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