4 x 150g hake fillets, skinned and boned
3 tablesp. rapeseed or olive oil
100g bacon or locally produced chorizo, finely chopped
1 onion, finely chopped
2 garlic cloves, peeled and very finely sliced
A few sprigs of thyme
250g arborrio rice
100ml white wine or water
600ml chicken stock
A handful of flat-leaf parsley leaves, chopped
2 tablesp. lemon juice
To serve: Seasonal vegetables or salad
4 x 150g hake fillets, skinned and boned
3 tablesp. rapeseed or olive oil
100g bacon or locally produced chorizo, finely chopped
1 onion, finely chopped
2 garlic cloves, peeled and very finely sliced
A few sprigs of thyme
250g arborrio rice
100ml white wine or water
600ml chicken stock
A handful of flat-leaf parsley leaves, chopped
2 tablesp. lemon juice
To serve: Seasonal vegetables or salad
Heat the oven to Gas Mark 4, 180°C (350°F).
Heat 1 tablespoon of the oil in a 30cm casserole dish. Cook the bacon/chorizo and onion, stirring frequently, for about 6 minutes or until the bacon is crisp and the onion has softened. Turn the heat to low and add garlic and thyme. Cook for another 2 minutes, then add in the rice and stir well to coat the rice in the oil. Then add in the wine or water, stock and seasoning and bring to the boil. Put into the oven, uncovered for 10 minutes, then remove and nestle in the hake fillets. Season the hake and drizzle over a little oil. Cover and bake for another 15 minutes. After 10 minutes remove the lid.
To serve: Mix together the parsley, lemon juice, remaining 2 tablespoons of oil and a little seasoning. Drizzle over the fish and serve.
Heat the oven to Gas Mark 4, 180°C (350°F).
Heat 1 tablespoon of the oil in a 30cm casserole dish. Cook the bacon/chorizo and onion, stirring frequently, for about 6 minutes or until the bacon is crisp and the onion has softened. Turn the heat to low and add garlic and thyme. Cook for another 2 minutes, then add in the rice and stir well to coat the rice in the oil. Then add in the wine or water, stock and seasoning and bring to the boil. Put into the oven, uncovered for 10 minutes, then remove and nestle in the hake fillets. Season the hake and drizzle over a little oil. Cover and bake for another 15 minutes. After 10 minutes remove the lid.
To serve: Mix together the parsley, lemon juice, remaining 2 tablespoons of oil and a little seasoning. Drizzle over the fish and serve.
