Roast Hake With Chorizo, Chickpeas And Coriander

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
596
FAT
89%
CHOL
92%
SOD
45%

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Ingredients for 6 servings

500 g of dried chickpeas, soaked overnight in cold water

1 carrot, peeled and halved lengthways

1 onion, peeled and cut into wedges

1 slice of bacon

olive oil

150 ml of double cream

150 g of chorizo sausage

2 kg of fillet of hake, scaled and pin boned

1 bunch of coriander, leaves chopped

salt

pepper

4 lemons, three cut into wedges and one for juicing

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