Ingredients
- 3 medium onions
- 6 tbsps olive oil sp
- 300 g chorizo
- 6 bushy sprigs thyme 6 bushy sprigs
- 750 g small tomatoes 750g
- 1.2 kg hake cut into 4 steaks
- 150 ml manzanilla or other medium sherry
- 425 g judion or butter beans bottled or tinned
Servings:
Instructions
- Peel the onions, cut them in half and roughly chop them. Warm the oil in a roasting tin over a moderate heat, then add the onions and let them cook, stirring regularly, until they are soft and translucent. Set the oven at 200C/gas mark 6.
- Slice the chorizo into pieces the length of a wine cork, add them to the onions together with the whole sprigs of thyme and let the sausage colour lightly. Slice the tomatoes in half, then stir them through the onions together with drained and rinsed beans.
- In a separate, shallow, nonstick pan, warm the oil and when it is hot, lower in a couple of the fish steaks. Let them colour lightly on the underside without cooking them right through, then turn and do the same on the other side. As each piece of fish becomes ready, transfer to the roasting tin, tucking them among the tomatoes and onions. Repeat with the remaining two pieces of fish. Once they are done, pour off any oil from the frying pan, return to the heat, and pour in the manzanilla, letting it bubble as you scrape at the sticky bits with a wooden spatula. Tip over the fish.
- Place in the preheated oven and bake for 35 minutes until the fish is done. Place the fish, onions, beans and tomatoes on deep, warm plates, spooning over the juices as you go.
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