• Cassia prefers to use sustainable fish such as hake on its menu.

    Roasted hake and chorizo with chickpeas and saffron

    Serves: 4
    Cooking Time: 25 mins


    • 100g chorizo, thinly sliced
    • 1 red onion, finely chopped
    • 3 garlic cloves, finely chopped
    • 30ml ground cumin
    • 30ml ground coriander
    • a pinch of saffron threads
    • 200ml fish stock
    • 1 x 410g tin peeled tomato
    • salt, freshly ground black pepper and sugar, to taste
    • fresh coriander, chopped, to garnish
    • lemon juice, to serve
    • 4 x 180g hake fillets
    • 100g dried polenta
    • 1 x 410g tin chickpeas, drained and rinsed



    Preheat the oven to 200°C.


    Place the chorizo slices in a hot pan without oil. When the chorizo begins to colour and release its oil, sweat the onion and garlic in it until soft and translucent.


    Add the dry spices and saffron, and fry for a few minutes.


    Add the fish stock. Strain the tinned tomatoes, add the juice and break up the tomatoes. Add the tomatoes and reduce the sauce. Bring the sauce to the boil and then remove from the heat. Season with salt, pepper and sugar to taste. Add fresh coriander and a squeeze of lemon juice to the mixture before serving.


    To prepare the fish, season the hake with salt and pepper and roll it in the polenta crumbs. Sauté it in a hot pan with a little oil, and then place it in the oven for 8 minutes. Turn it over and cook for a further 8 minutes.


    Remove the fish from the oven and serve alongside the chickpeas at room temperature.


    To drink: De Wetshof Nature in Concert Pinot Noir.