Hake with braised artichokes, peas & bacon

Name: Hake with braised artichokes, peas & bacon
Total time: 50 min
Yield: 4
Ingredients: olive oil; 8 small shallots; a few sprigs of fresh thyme; 4 violet artichokes; 3 rashers of higher-welfare bacon; sherry vinegar; 200 ml organic chicken stock; 1 handful of frozen peas; 4 x 125 - 150 g hake fillets, skin on; extra virgin olive oil; 1 lemon

Dairy-freedf

“The artichoke braise also stands up on its own as a starter, antipasto or side dish. ”

Serves 4

Cooks In50 minutes

DifficultyNot too tricky

Jamie Magazine Dinner Party Starters Mains

Nutrition per serving

Calories 361 18%
Fat 14.8g 21%
Saturates 3g 15%
Sugars 3.6g 4%
Protein 34.2g 68%
Carbs 15.3g 6%

Of an adult's reference intake

Jamie Magazine

By Pete Begg

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Ingredients

olive oil
8 small shallots
a few sprigs of fresh thyme
4 violet artichokes
3 rashers of higher-welfare bacon
sherry vinegar
200 ml organic chicken stock
1 handful of frozen peas
4 x 125 - 150 g hake fillets, skin on
extra virgin olive oil
1 lemon

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Jamie Magazine

By Pete Begg

Tap For Ingredients

Method

Heat a splash of olive oil in a shallow saucepan. Peel and add the whole shallots and thyme sprigs and cook very gently, covered, for 10 minutes, or until soft but not coloured.
Remove the outer leaves from the artichokes, cut out the hearts, then cut each artichoke into 6 pieces. Slice the bacon into 2cm strips.
Add the artichokes and bacon to the pan and sweat gently for 5 minutes, until the fat runs from the bacon.
Add a splash of sherry vinegar and the stock and continue to cook for about 15 minutes, until the artichokes are soft when prodded with a knife.
Add the peas; there should still be liquid in the bottom of the pan, so if it looks a little dry, add a splash of water from the kettle. Cook for 6 to 8 minutes, or until soft, then take the pan off the heat, taste and season. Set aside, covered, while you cook the fish.
Heat a little olive oil in a non-stick pan. Season the hake fillets then add to the pan, skin-side down, and cook over a medium-high heat for 3 minutes, or until the skin is crisp and golden. Turn and cook for another 1 to 3 minutes, depending on the thickness of the fillet, until just cooked through.
To finish, stir a good lug of extra virgin olive oil through the vegetables, then serve at room temperature with the fish and lemon wedges for squeezing over.