Nduja Hake Bake

Ingredients for two:

• 1 can of chickpeas
• 2x 180-200g hake fillets
• 100g jar of Nduja paste
• 200g mussels
• 150ml white wine
• 150ml stock (chicken, veg, or fish)
• Handful of parsley, picked and roughly chopped
• Handful of cherry tomatoes, chopped in half
• 1 shallot, roughly diced
• 1 lemon
• 2 or more cloves of garlic, grated
• Olive oil
• Pepper and salt to season

Method:

• Preparation: Prepare all the ingredients as listed above and preheat your oven to 180°C.
• Sweat the Vegetables: Heat an oven-proof dish and sauté the shallot and tomatoes until they soften. Then add the grated garlic and Nduja paste.
• Add Chickpeas, Wine, and Stock: Once the tomatoes have started to break down, add the chickpeas, white wine, and stock.
• Bring to a Boil and Add Seafood: When the wine and stock come to a boil, add the mussels and hake fillets.
• Cook in the Oven: Transfer the dish to the preheated oven and cook for 15-20 minutes. The fish should reach an internal temperature of 45°C, and the mussels should open.
• Serve: Take the dish out of the oven and squeeze lemon juice over it. Garnish with the chopped parsley.

A few notes:

• Make sure to monitor the cooking time closely, as overcooking seafood can result in a dry texture.
• Adjust salt and pepper according to your taste preference.
• The Nduja paste will add a spicy and flavourful kick to the dish.
• The lemon juice adds a refreshing acidity that complements the seafood.

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