I wanted to make Hake, after I had it in a restaurant (Fat Badger, Harrogate - recommended) and this recipe appealed because it's a one pot fare. Also it uses orzo and so far my only use for that is in the Turkish rice recipe.
When I came to make it I realised we didn't have the cider the recipe demanded so I used wine instead and it tasted good. I also only used 2 hake as 2 each would be too many.
Ingredients
3 tbsp oilve oil
100g chorizo, finely chopped
1 onion, finely chopped
3 cloves garlic, sliced or minced
Sprinkle of thyme
250g orzo
200ml cider/wine
500ml chicken stock
4 x 175g skinless hake
Flat-leaf parsley, chopped
1 tbps cider vinegar
Method
Heat the oven to 180C/gas 5
Heat 1 tbsp of olive oil in a shallow casserole dish or skillet.
Cook the chorizo for 4-5 minutes or until crisp and the fat has turned a deep red.
Turn the heat to low and add the onion, garlic and thyme. Cook for 10 minutes until the onion is soft.
Tip in the orzo and toss until every grain is coated in the oil.
Stir in the cider/wine, stock and some seasoning and bring to the boil.
Put into the oven for 10 minutes, then remove and nestle in the hake fillets.
Bake for another 15 minutes until the orzo and hake are cooked.
Mix together the parsley, cider vinegar, remaining 2 tbsp of oil and some seasoning and spoon over the fish and orzo to serve.
Warning: your house may smell fishy for days.
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