It’s been way too long since I shared a recipe with you…very remiss of me I know. So today I’m going to make up for it by starting a new series of recipes for one-pot dishes. Quick and easy to make and requiring very little washing up afterwards, they are also going to be absolutely delicious. Like this one.
It captures the flavours of Spain perfectly, with its smokey paprika tones and sweetly salty chorizo flavours. And there’s a lovely little chilli kick to the sauce.
If you can’t find hake you could use any firm-fleshed fish like cod or haddock. It sits on the bed of beans and steams perfectly, coming out flaky and light, a great match for the sauce.
1 tbsp olive oil
150g cooking chorizo, chopped
1 x tin butter beans, drained
8 cherry tomatoes
1 tsp paprika
1 dried chilli
2 hake fillets
Heat the olive oil over a medium heat and add the chopped chorizo to the pan. Fry for about 5 mins.
Add the paprika and crumble the dried chilli into the mix.
Add the drained butter beans to the pan and mix well.
Pour over the water and bring to the boil, then turn down to low.
Place the whole cherry tomatoes on top of the beans.
Lay the fillets of hake on top of the tomatoes.
Cover and cook on low for 15-20 mins until the fish is cooked through.
Do you have a favourite one-pot recipe?
I’d love to hear about it and try it out, so do get in touch.