Hake with pardina lentils, white wine, Serrano ham and pimenton

The arrival of autumn sees dishes like fillet of hake with pardina lentils, white wine, Serrano ham and pimenton return to our menus. A comforting bowl of fresh fish, simply cooked sitting atop earthy lentils that are full of the flavours of Spain. Try making it at home for your friends and family or enjoy it on the menu in Winchester and Sandbanks this autumn.

Rick says: “This dish is heavily influenced by my love of Spain. The lentil stew is very pleasant served on its own or with any roasted game birds, but it is also sublime with hake. I use the tiny dark brown pardina lentils of Castilla y León, which are very similar to French puy lentils and have the same earthy flavour.”

Happy cooking!

Recipe adapted from © Rick Stein Spain, BBC Books, 2011

 

 

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