Hake with Cajun and Dirty Rice


Ingredients

4 hake fillets (-each)
2 tbsp (6 Teaspoons) olive oil
2 tsp cajun seasoning
1 tsp smoked paprika
1 juice of lemon
salt and pepper to taste
1 cup (48 Teaspoons) long-grain white rice (rinsed)
2 cup (96 Teaspoons) chicken broth (low-sodium)
ground beef or pork
chicken livers (optional, finely chopped)
1 small onion, diced
1 green bell pepper, diced
2 celery stalks, diced
2 garlic cloves, minced
1 tsp cajun seasoning
½ tsp thyme
1 bay leaf
2 tbsp (6 Teaspoons) olive oil or bacon fat
2 spring onions, chopped
salt and pepper to taste

Method

  1. Heat olive oil or bacon fat in a large pan over medium heat. Add ground meat and chicken livers. Cook until browned, about 5-7 minutes.
  2. Add onion, bell pepper, celery, and garlic. Sauté until soft, about 5 minutes.
  3. Stir in Cajun seasoning, thyme, and bay leaf. Add rice and toast for 1-2 minutes.
  4. Pour in chicken broth, bring to a boil, reduce to a simmer. Cover and cook for 20 minutes. Remove bay leaf, fluff rice, and stir in spring onions.
  5. Pat hake fillets dry. Rub with olive oil, then season with Cajun seasoning, smoked paprika, salt, and pepper.
  6. Heat a pan over medium-high heat. Sear hake for 3-4 minutes per side until golden and flaky. Add lemon juice in the last minute of cooking.
  7. Spoon dirty rice onto plates. Top with a Cajun hake fillet. Garnish with spring onions. Optional: Serve with a cold lager or iced tea.