North African-Style Hake, Chorizo & Chickpea Casserole with Lemon & Herb Couscous

Thu, 1 October 2026

North African-Style Hake, Chorizo & Chickpea Casserole with Lemon & Herb Couscous

Serves 4

Ingredients

For the hake casserole

· 600-700 g hake loin, skinless, cut into 4 portions

· 120 g chorizo, sliced or diced

· 2 shallots, finely sliced

· 3 cloves garlic, sliced

· 1 tbsp dry harissa spice mix

· 1 tbsp tomato paste

· 1 x 400 g tin chopped tomatoes

· 1 x 400 g tin chickpeas, drained

· 100-150 ml water

· 80 g green olives

· Olive oil

· Sea salt and black pepper

· Fresh coriander, to finish

For the couscous

· 250 g couscous

· 250 ml boiling water

· 1 lemon

· 2 tbsp olive oil

· Small bunch flat-leaf parsley, chopped

· Small bunch mint, chopped

· Sea salt and black pepper

Method

1. Heat a wide casserole pan over a medium heat for about 1 minute. Add the chorizo with a small splash of olive oil and cook for 3-4 minutes, stirring occasionally, until it begins to colour and release its oils.

2. Reduce to a medium-low heat. Add the shallots and cook for 3 minutes, then add the garlic and cook for a further 1 minute until softened but not coloured.

3. Add the dry harissa spice mix and cook for 30 seconds, stirring continuously. Add the tomato paste and cook for a further 1-2 minutes.

4. Add the tinned tomatoes, chickpeas and 100 ml water. Bring to a gentle simmer, then cook uncovered over a low-medium heat for 12-15 minutes, stirring occasionally, until the sauce has reduced and thickened.

5. Add the olives for the final 3 minutes of cooking. Taste and season lightly with salt and black pepper.

6. Season the hake portions lightly and nestle them into the sauce. Cover with a lid and cook over a low heat for 5-7 minutes, depending on thickness. The sauce should remain at a gentle simmer, not a hard boil.

7. The hake is ready when the flesh is opaque, flakes easily and reaches a core temperature of approximately 63°C. Remove the pan from the heat immediately so the residual heat does not overcook the fish.

8. For the couscous, place it in a heatproof bowl and pour over 250 ml boiling water. Cover tightly and leave for 5 minutes.

9. Fluff the couscous with a fork, then mix through the lemon zest, juice, olive oil, parsley and mint. Season to taste.

10. Spoon the couscous onto plates, add the hake and chickpea casserole and finish with fresh coriander.