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Play Video
Hake with Nduja, White Beans & Kale
Prep time
30 mins
Cooking Time
15 mins
Serves
4
Recipe By
Georgia East
4 large fresh hake fillets (about 500g of fish)
Olive oil
1 tablespoon Spanish smoked paprika
2 tablespoons nduja
1 small onion, finely chopped
1 head of kale, washed and leaves removed from fibrous stalks
2 red chilies, finely chopped
50ml dry white wine
150ml chicken stock
2x 400g tins of cannellini beans, drained
Coarse ground sea salt and black pepper
In a wide saucepan over medium heat, sauté the nduja with the chopped onion in a little olive oil until the onion is soft and golden. Shred the kale leaves into bite-sized pieces and add in with the onion. Fry until the kale is bright green and slightly crispy. Add in the chopped red chillies and fry for a further minute. Deglaze with the white wine and pour in the chicken stock. Simmer the mixture until slightly reduced and add in the drained cannellini beans. Cook the beans for 3-5 minutes, stirring only once to combine. Season to taste and set aside.
Preheat the oven to 220°C. Use kitchen towel to pat the hake fillets dry. Rub each fillet with a little olive oil and season with the smoked paprika. Arrange the fish on a lined baking sheet and roast for 15 minutes or until tender and flaking. If desired, divide each fillet into a more manageable portion.
To serve, dish up the beans into four warmed soup plates. Top each plate with a portion of hake, a drizzle of chilli-infused olive oil and a dollop of garlicky mayonnaise.
Home
Sustainable seafood recipes
Hake with Nduja, White Beans & Kale
Ingredients
Method
4 large fresh hake fillets (about 500g of fish)
Olive oil
1 tablespoon Spanish smoked paprika
2 tablespoons nduja
1 small onion, finely chopped
1 head of kale, washed and leaves removed from fibrous stalks
2 red chilies, finely chopped
50ml dry white wine
150ml chicken stock
2x 400g tins of cannellini beans, drained
Coarse ground sea salt and black pepper
In a wide saucepan over medium heat, sauté the nduja with the chopped onion in a little olive oil until the onion is soft and golden. Shred the kale leaves into bite-sized pieces and add in with the onion. Fry until the kale is bright green and slightly crispy. Add in the chopped red chillies and fry for a further minute. Deglaze with the white wine and pour in the chicken stock. Simmer the mixture until slightly reduced and add in the drained cannellini beans. Cook the beans for 3-5 minutes, stirring only once to combine. Season to taste and set aside.
Preheat the oven to 220°C. Use kitchen towel to pat the hake fillets dry. Rub each fillet with a little olive oil and season with the smoked paprika. Arrange the fish on a lined baking sheet and roast for 15 minutes or until tender and flaking. If desired, divide each fillet into a more manageable portion.
To serve, dish up the beans into four warmed soup plates. Top each plate with a portion of hake, a drizzle of chilli-infused olive oil and a dollop of garlicky mayonnaise.
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