Spanish-style hake with almond rice
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Spanish-style hake with almond rice
Add a bit of Spanish sunshine to your midweek meals with this speedy fish dish
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
574Kcal
Fat
17gr
Saturates
2gr
Carbs
58gr
Sugars
10gr
Fibre
4gr
Protein
31gr
Salt
1.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1½ tbsp olive oil
- 1 medium onion, sliced thinly
- 120g basmati rice
- 350ml chicken or vegetable stock
- 20g flaked almonds
- 2 skinless hake fillets (or any white fish)
- 2 garlic cloves, sliced, optional
- 100ml dry sherry, eg fino (or dry vermouth or white wine)
- 150g roasted peppers from a jar, sliced
- 125g sugar snap peas, to serve
Step by step
- Heat 1⁄2 tablespoon of oil in a saucepan, add the onion and cook for 3-4 minutes until lightly golden. Stir in the rice, followed by 275ml of the stock (reserve the rest for the sauce) and a pinch of salt. Bring to the boil, stir then cover the pan and cook on a low heat for 15 minutes or until tender.
- Meanwhile, dry-fry the almonds until golden in a nonstick frying pan, then tip into a bowl. Pat the hake fillets dry with kitchen paper and season lightly. Heat 1⁄2 tablespoon of oil in the pan then add the hake. Cook for 2-3 minutes each side over a medium-high heat, depending on thickness, until cooked through. Remove to a plate, cover and keep warm.
- Add another 1⁄2 tablespoon of oil to the pan, with the garlic, and let it sizzle for just a few seconds before pouring in the sherry. Bubble briskly for 1 minute, then add the peppers and the reserved stock. Bubble for another 2-3 minutes, until the sauce is slightly syrupy. Cook the sugar snap peas.
- Stir most of the almonds into the rice, fluffing it up with a fork. Divide between the 2 plates, with the fish. Spoon the sherry-pepper sauce over the hake and rice, add the sugar snaps and scatter with the remaining almonds to serve.
