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Title: Baked Chorizo Orzo w/Hake
Categories: Pork, Seafood, Pasta, Vegetables, Herbs
Yield: 4 servings

3 tb Olive oil
100 g Chorizo
1 md Onion; fine chopped
3 cl Garlic; sliced
Few springs thyme
250 g Orzo
200 ml Cider
500 ml Chicken stock
4 (175 g ea) skinless hake
- fillets
1/2 sm Bunch flat-leaf parsley;
- chopped
1 tb Cider vinegar

Set the oven @ 190ºC/375ºF (fan 170ºC/340ºF) gas 5

Heat 1 tbsp of the olive oil in a shallow 30cm casserole
dish. Cook the chorizo for 4-5 minutes or until crisp
and the fat has turned a deep red. Turn the heat to low
and add the onion, garlic and thyme. Cook for 10 minutes
until the onion is soft, then tip in the orzo and toss
until every grain is coated in the oil. Stir in the
cider, stock and some seasoning, and bring to the boil.
Put into the oven for 10 minutes, then remove and nestle
in the hake fillets. Bake for another 15 minutes until
the orzo and hake are cooked.

Mix together the parsley, cider vinegar, remaining 2
tbsp of oil and some seasoning, and spoon over the fish
and orzo to serve.

By: Adam Bush

RECIPE FROM: https://www.olivemagazine.com

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