Paprika and chorizo flavour this simple one-pot fish dish from Galicia in Spain. You could try it with cod or haddock instead of hake if you prefer. Various types of hake are caught in waters around the world, specifically in the Atlantic and North Pacific. It’s available both fresh and frozen, and is sold either as a whole fish, or gutted with the head intact, or as beer battered cod and steaks.

It can occasionally also be found dried or smoked. Some varieties of hake have been greatly affected by overfishing. Fillets require little preparation as the skin is soft, but checking for bones and pin-bones is necessary. It is popular in Spain and Portugal where it’s grilled, pan-fried and baked. It takes robust flavours well, particularly tomatoes, garlic, chorizo and paprika.

The BBC is not responsible for the content of external sites. Read about our approach to external linking. This is a great beer batter fish recipe, and is very easy to do. We often fish all day with friends, and then cook the fish afterwards out on deck. Rinse fish, pat dry, and season with salt and pepper. Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Gradually mix in one beer until a thin batter is formed.