Home Chef - Series 5 – Episode 7
HAKE WITH CASSOULET OF BEANS AND CHORIZO
Hake has a lovely soft texture and slight sweetness when it’s very fresh. It’s highly regarded
by chefs, as it offers great value for money. Ask your fishmonger for the hake fillets from the
centre cut so that they are nice and chunky. The combination of the chorizo and beans gives
this dish a real spanish flavour.
Serves 4


60g (2 1/4oz) mixed dried beans
(such as haricot, cannellini, borlotti
and black-eyed beans)
2 tbsp rapeseed oil

100g (4oz) raw chorizo

150ml (1/4 pint) vegetable stock
(page 252)

1 tbsp softened butter

sea salt and freshly ground black
pepper

2 tsp chopped fresh flat-leaf
parsley

1 tsp snipped fresh chives

4 x 150g (5oz) skinless hake fillets,
pin bones removed

red pepper gel (page 247), to
garnish

basil purée (page 243), to garnish

red pepper foam (page 246), to
garnish

fresh micro basil, to garnish
Preheat the oven to 200°C (400°F/gas mark 6).
Place the beans in a large pan with plenty of water and a good pinch of salt. Bring to a
simmer and cook for 20–30 minutes, until tender. Drain and refresh under cold running
water.
Heat 1 tablespoon of the rapeseed oil in a heavy-based pan over a medium heat. Add the
chorizo and sauté for 2–3 minutes, until sizzling. Remove the chorizo and drain on kitchen
paper.
Place the stock, the butter, the reserved cooked chorizo and the beans in a pan and bring to
the boil, then reduce the heat and simmer for a few minutes, until warmed through. Season to
taste and stir in the parsley and chives. Keep warm.
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Arrange the hake on a piece of parchment paper in a steamer. Drizzle with the remaining 1
tablespoon oil and steam for 8–10 minutes, until just cooked and tender. The cooking time
obviously depends on the thickness of the fish fillets.
To serve, spoon the bean and chorizo cassoulet onto the centre of each warmed plate and
arrange the hake on top, skin side up. Garnish with the red pepper gel and basil purée, then
spoon over the pepper foam and scatter with the micro basil.
COOK AHEAD
The bean and chorizo cassoulet can be made up to 2 days in advance and kept covered with
clingfilm in the fridge. Simply warm through when needed.
WINE
Try an Albariño from Galicia, Spain, or a white Rioja, also from Spain.
VEGETABLE STOCK
Makes about 1.2 litres (2 pints)



2 leeks, trimmed and finely
chopped
2 onions, peeled and finely
chopped
2 carrots, peeled and cut into 1cm
(1/2in) dice

100ml (3 1/2fl oz) dry white wine

1 fresh thyme sprig

1 bay leaf

1 star anise

1 tsp pink peppercorns

2 celery sticks, finely chopped

1 tsp coriander seeds

1 fennel bulb, cut into 1cm (1/2in)
dice

pinch of salt

1 garlic bulb, sliced in half
crossways
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Place all the ingredients in a large pan and cover with 1.75 litres (3 pints) cold water. Cover
with a lid and bring to a simmer, then remove the lid and cook for another 30 minutes, until
the vegetables are tender.
Either set aside to marinate for 2 days in a cool place, or if you’re short of time, strain
through a sieve. Taste – if you find the flavour isn’t full enough, return to the pan and reduce
until you are happy with it. Leave to cool completely and transfer to a plastic jug with a lid
and store in the fridge until needed. Use as required.
COOK AHEAD
This will keep in the fridge for up to 3 days or freeze in 600ml (1 pint) cartons and defrost
when you need it.
MANGO GEL
Makes 500ml (18fl oz)

5g agar agar

500ml (18fl oz) mango coulis (shop bought)
Place the agar agar in a pan with the mango coulis and blitz until smooth with a hand blender.
Bring to the boil, remove from the heat and leave to set in the fridge for 20 minutes. Transfer
to a food processor and blend again until smooth. Place in a squeezy bottle and use as
required.
VARIATIONS
RED PEPPER GEL
Replace the mango coulis with 300g (11oz) of red pepper purée.
COOK AHEAD
These will keep for up to 1 week in the fridge.
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BASIL PURÉE
Makes 700ml (1 1/4 pints)

350g (12oz) fresh basil leaves

200ml (7fl oz) rapeseed oil

250g (9oz) spinach leaves, tough
stalks removed

sea salt and freshly ground black
pepper
Blanch the basil and spinach for 2–3 minutes in a pan of boiling water. Strain out the water,
reserving 300ml (1/2 pint). Place the basil and spinach in a Thermomix (see page 273 for
details) or blender. Take the reserved water that was used for blanching and the oil and
gradually add them to the blending basil and spinach. Blend for 30 seconds, until smooth, and
season to taste. Place in a squeezy bottle and use as required.
COOK AHEAD
This can be kept for up to 1 week in the fridge
RED PEPPER FOAM
Makes about 600ml (1 pint)

1 tbsp rapeseed oil


150ml (1/4 pint) vegetable stock
(page 252)
1 red pepper, roasted, cored and
diced

150ml (1/4 pint) milk

1 small garlic clove, crushed

1 tbsp chopped fresh basil

1 tsp tomato purée


pinch of smoked paprika
sea salt and freshly ground white
pepper

1 tbsp soya lecithin
Place the rapeseed oil in a pan and add the red pepper, garlic, tomato purée, paprika, stock
and milk. Bring to the boil, then add the basil and season to taste. Blend to a purée with a
hand blender, then pass through a sieve into a clean pan. Add the soya lecithin and hand
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blend to achieve a foam by bringing the head of the blender from the very bottom of the pan
to the top of the liquid. Use immediately.
COOK AHEAD
This can be made in advance up to the stage where it is passed through a sieve. Store in the
fridge covered in clingfilm for up to 2 days, then reheat in a pan and add the soya lecithin at
the last minute just before frothing.
For other recipes from the Home Chef Series please go to
Home Chef Series 5 Website
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