Polenta-crusted Hake with Mussels, Chorizo & Chickpeas

The best combination of delightfully tasteful ingredients for the perfect dinner!

📝 Ingredients

• 100 g chorizo, thinly sliced
• 300 g mussels
• 100 ml white wine
• 2 cloves garlic, finely chopped
• 250 ml tomato juice
• 1 tin chick peas, drained
• 4 x 180 g hake tronçon (cutlets)
• oil for frying
• salt and freshly ground black pepper
• 1 cup dried polenta
• 200 ml mussel, chick pea and chorizo base
• 20 g flat leaf parsley, roughly chopped

👨‍🍳 Instructions

1. 1--- Mussel and chorizo base ---
2. 2Put a medium saucepan onto the stove to heat. Slice the chorizo into thin rounds and add to the saucepan. Fry the chorizo in its own oil until it starts to colour. Add the mussels, white wine, garlic and tomato juice. Cover and steam. As the mussels begin to open, add the drained chickpeas and continue to cook until all of the mussels have opened. (Discard any mussels that do not open).
3. 3--- Polenta-crusted hake ---
4. 4Heat a heavy frying pan on top of the stove, adding a little oil to the pan.
5. 5Season the hake with salt and pepper and dip one side into the polenta. Place the fish polenta side down in the hot oil and fry for 5 minutes.
6. 6Place the fish in the pan into a moderate oven (180 ºC) for about 10 minutes depending on the thickness of the fish.
7. 7Spoon the mussel and chorizo base into 4 large bowls. Place the hake pieces, polenta side up, on top of the mussel and chorizo base.
8. 8Garnish with the roughly chopped parsley.