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Polenta-crusted hake, mussels, chorizo & chickpeas

Polenta-crusted Hake with Mussels, Chorizo & Chickpeas

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The best combination of delightfully tasteful ingredients for the perfect dinner!

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 35 mins
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Mussel & Chorizo base

100 g chorizo, thinly sliced

300 g mussels

100 ml white wine

2 cloves garlic, finely chopped

250 ml tomato juice

1 tin chick peas, drained

polenta-crusted hake

4 x 180 g hake tronçon (cutlets)

oil for frying

salt and freshly ground black pepper

1 cup dried polenta

200 ml mussel, chick pea and chorizo base

20g flat leaf parsley, roughly chopped

Mussel and chorizo base

Put a medium saucepan onto the stove to heat. Slice the chorizo into thin rounds and add to the saucepan. Fry the chorizo in its own oil until it starts to colour. Add the mussels, white wine, garlic and tomato juice. Cover and steam. As the mussels begin to open, add the drained chickpeas and continue to cook until all of the mussels have opened. (Discard any mussels that do not open).

Polenta-crusted hake

Heat a heavy frying pan on top of the stove, adding a little oil to the pan.

Season the hake with salt and pepper and dip one side into the polenta. Place the fish polenta side down in the hot oil and fry for 5 minutes.

Place the fish in the pan into a moderate oven (180 ºC) for about 10 minutes depending on the thickness of the fish.

Spoon the mussel and chorizo base into 4 large bowls. Place the hake pieces, polenta side up, on top of the mussel and chorizo base.

Garnish with the roughly chopped parsley.