Ingredients

• 2 tbsp olive oil
• 2 shallots
• finely chopped
• 2 garlic cloves
• crushed
• few small sage leaves
• 300g/10½oz chanterelle mushrooms
• cleaned
• 100ml/3½fl oz fresh fish stock
• 4 x 175g/6oz hake fillets
• sea salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 large onion
• finely chopped
• 2 garlic cloves
• finely sliced
• 2 red peppers
• deseeded and finely sliced
• 1 tsp pimentón (Spanish paprika)
• 500g/1lb 2oz floury potatoes
• sliced
• 750g/1lb 10oz Swiss chard
• stalks roughly chopped and leaves shredded
• 750ml/26fl oz pint fresh vegetable stock
• sea salt and freshly ground black pepper
• crusty bread
• to serve

Directions

• For the Swiss chard stew
• heat a little oil in a flame-proof casserole and gently fry the onion for 10 minutes until softened. Add the garlic and fry for a minute
• then add the peppers and pimentón and fry for a few more minutes.
• Stir in the potatoes and stock. Season generously with salt and pepper then bring to a simmer. Cover and cook for 20 minutes
• Meanwhile
• for the hake
• heat a little olive oil in a large pan and gently fry the shallots for 5–10 minutes until really soft. Add the garlic and sage and cook for 30 seconds
• then increase the heat and add the mushrooms. Fry for 4–5 minutes
• then add the stock and simmer for a couple of minutes. Season with salt and pepper and set aside.
• Heat a little oil in a heavy-based frying pan over a medium heat. Add the hake
• skin-side down and cook for 4–5 minutes
• or until almost cooked through. Turn and cook for 30 seconds on the other side. Place the cooked hake skin-side up into the pan containing the mushrooms. Cook for a minute or two more.
• Add the chard to the stew for the last few minutes
• then serve with the hake and lots of crusty bread to mop up the juices.