Hake, Potato and Pepper Stew

Make hake, potato and pepper stew, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
320 g Hake fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
300 g New potatoes (Raw weight, skins on.)
150 g Roasted red peppers from a jar, drained
400 g Chopped tomatoes, tinned
100 g Onion
2 cloves, about 6 g Garlic
1 tbsp, about 11 g Olive oil
300 ml Fish stock (Made up from a cube or a pot.)
1 tsp Smoked paprika
A handful, chopped Fresh parsley
Ingredient notes on the recipe page.

METHOD
1. Soften the chopped onion in the oil for eight minutes, then add the garlic and paprika for one minute.
2. Add the potatoes, halved, with the tomatoes and stock. Simmer for fifteen minutes until a knife goes into the potatoes easily.
3. Add the peppers, sliced, and the hake in large chunks. Cover and cook for five minutes, until the fish flakes when pushed with a fork.
4. Parsley over the top and a check for salt.

Contains fish and celery.
Jarred peppers in brine often list sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/hake-potato-pepper-stew

AI-generated images illustrating the recipe.

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