- 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)
- To make the cassoulet, gently warm a suitable sized saucepan over a moderate heat and add the chopped chorizo.
- Stir occassionally until the chorizo has started to release some of the fat and then add the chopped onions and peppers.
- Continue cooking gently until the vegetables have softened seasoning with a little black pepper.
- Turn the heat up and add the vinegar, boil vigourously to reduce the vinegar by half, then add the tomatoes and drained chickpeas.
- Simmer the cassoulet for 15 mins, adding a little water if required.
- Pat the hake loins dry with some kitchen paper, then season the flesh side with a little sea salt and black pepper.
- 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.
- 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.
- Toss the butter into the pan and use a spoon to baste the fish.
- Remove from the head and allow to rest for about 10 mins in a warm place.
- To make the gremolata, zest the lemon with a swivel peeled then chop the garlic, parsley and lemon zest together until well mixed.
- To serve, spoon some of the cassoulet into a suitable bowl, top with fish and scatter over a little of the gremolata.