Spanish Style Hake with Chorizo and Bean 'Quick' Stew

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recipe by Suvi Coffey

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Surprisingly easy and delicious fish dish. Sometimes plain steamed fish is boring. I am always trying to incorporate more fish into my diet and this is such a quick and easy way to do it. The fish is steamed lightly in a foil bag. But what transforms the dish is the sweet smoked paprika. It turns the flesh of the fish a beautiful vibrant red colour and gives it a subtle smokey flavour. You could easily do this up for a dinner part using a a hole large fish and open up the parcel at the table for the wow factor. Or enjoy it as I do - just for one.

recipe updated Mar 19, 2020


  • Hake fillet icon
    Hake fillet
    1 (about 175 g)
  • Smoked paprika icon
    Smoked paprika
    2 tsp (about 4.3 g)
  • Olive oil icon
    Olive oil
    1 tsp (about 4.55 g)
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Onion icon
    ½ (about 70 g)
  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Chorizo icon
    40 g (about 2 ⅝ tbsp)
  • Canned white kidney beans icon
    Canned white kidney beans
    ¼ cup (about 86.4 g)
  • Baby spinach icon
    Baby spinach
    90 g (about 3 cups)
  • Lemon juice icon
    Lemon juice
    ¼ cup (about 54 g)


  • kCook icon Cutting board
  • kCook icon Frying pan
  • kCook icon Frying pan

Step preview

  1. Pre-heat oven - 180°C
  2. Add hake fillet, smoked paprika and olive oil to a clean cutting board
  3. Wrap with foil
  4. Bake - 15 min, 180°C
  5. Add olive oil, onion and garlic clove to a clean frying pan
  6. Fry in frying pan until translucent
  7. Add chorizo, canned white kidney beans, baby spinach and lemon juice to the frying pan
  8. Fry in frying pan until heated through
  9. Serve
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