• 4 x 160g Hake Loin portions (pinboned)
  • Sea salt & Black pepper
  • Sunflower oil
  • 30g Butter


  • 400g Tin of Chickpeas (drained and rinsed)
  • 400g Tin of Chopped Tomatoes
  • 1 Onion (peeled and finely chopped)
  • 20ml Burren Balsamics Original White
  • 100g Chorizo (cut into chunks)
  • 1 Red Pepper (cored and finely diced)


  • 1 Lemon
  • 15g Flat Leaf Parsley
  • 2 Garlic Cloves (peeled)


  1. To make the cassoulet, gently warm a suitable sized saucepan over a moderate heat and add the chopped chorizo.
  2. Stir occassionally until the chorizo has started to release some of the fat and then add the chopped onions and peppers.
  3. Continue cooking gently until the vegetables have softened seasoning with a little black pepper.
  4. Turn the heat up and add the vinegar, boil vigourously to reduce the vinegar by half, then add the tomatoes and drained chickpeas.
  5. Simmer the cassoulet for 15 mins, adding a little water if required.
  6. Pat the hake loins dry with some kitchen paper, then season the flesh side with a little sea salt and black pepper.
  7. Heat a little sunflower oil in a large non stick frying pan, when hot add the bake loins skin side down and cook until the skin is crispy and evenly browned.
  8. Carefully turn over onto the flesh side and continue cooking over a moderate heat for a further 5 minutes depending on the thickness of the fish.
  9. Toss the butter into the pan and use a spoon to baste the fish.
  10. Remove from the head and allow to rest for about 10 mins in a warm place.
  11. To make the gremolata, zest the lemon with a swivel peeled then chop the garlic, parsley and lemon zest together until well mixed.
  12. To serve, spoon some of the cassoulet into a suitable bowl, top with fish and scatter over a little of the gremolata.