Polenta-crusted Hake with Mussels, Chorizo & Chickpeas
The best combination of delightfully tasteful ingredients for the perfect dinner!
- Makes : 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 35 mins
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
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).
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.