Ring In Pumpkin Season With Some Spooky Hake Soup
The start of fall brings many colorful, spooky, and delicious things, and of course, the most obvious of those is the autumn mothership… pumpkin. There are countless ways to enjoy fall’s most signature food, but put the pumpkin spice lattes down for a minute and try adding this Hake recipe to your menu.
Cape Hake in Smoky Pumpkin-Cider Broth with Chorizo & White Beans
Cape Hake poached in a smoky pumpkin-cider broth with chorizo, white beans, and roasted pumpkin, topped with crispy sage and toasted pepitas. Serves 4.
Ingredients
- 4 Cape Hake fillets, skinless (about 6 oz each)
- 1½ lb sugar pumpkin or kabocha, peeled and cubed
- 3 tbsp olive oil, divided
- 4 oz Spanish chorizo, diced
- 1 medium yellow onion, diced
- 4 garlic cloves, sliced
- 1 tsp smoked paprika
- ¼ tsp ground cinnamon
- ½ cup dry hard apple cider (or unfiltered apple cider)
- 1 cup pumpkin purée
- 2 cups chicken or seafood stock
- 1 can (15 oz) cannellini beans, drained and rinsed
- 3 cups Tuscan kale, stemmed and chopped
- 2 tsp kosher salt, divided
- ½ tsp black pepper
- 2 tbsp butter
- 10 fresh sage leaves
- ¼ cup pepitas, toasted
- 1 lemon, cut into wedges
Instructions
- Roast the pumpkin. Heat oven to 425°F. Toss the pumpkin with 2 tbsp olive oil and 1 tsp salt. Roast until tender and browned at the edges, about 25 minutes.
- Crisp the chorizo. Meanwhile, heat the remaining 1 tbsp olive oil in a wide, deep skillet over medium. Add the chorizo and cook until it renders and starts to crisp, about 4 minutes.
- Build the base. Add the onion and cook until soft, about 5 minutes. Stir in the garlic, smoked paprika, and cinnamon and cook about 1 minute until fragrant.
- Deglaze with cider. Pour in the cider and scrape up the browned bits. Simmer until reduced by about half, about 2 minutes.
- Make the pumpkin broth. Whisk in the pumpkin purée and stock until smooth, then add the beans and roasted pumpkin. Simmer until slightly thickened, about 8 minutes.
- Wilt the kale. Stir in the kale and cook until just wilted, about 3 minutes.
- Poach the hake. Season the hake with the remaining 1 tsp salt and the pepper. Nestle the fillets into the broth, cover, and cook on medium-low until opaque and just flaking, about 7 minutes.
- Crisp the sage. While the fish cooks, melt the butter in a small pan over medium. Add the sage and fry until crisp and the butter smells nutty, about 2 minutes.
- Finish and serve. Spoon the sage butter over the hake, scatter with pepitas, and serve from the pan with lemon wedges on the side.
Order Sustainably Caught Hake Today
We’ve said it before, and we’ll say it again: Hake is your fall-time hero. Don’t miss out. Get a quote from a Southstream team member today.
