Hake, Potato and Pepper Stew
Makes 2 servings

INGREDIENTS
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

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.

RECIPE NOTES
Hake is soft and breaks up if stirred. Once it is in, shake the pan instead.
Jarred roasted peppers save twenty minutes and taste of more than fresh ones do in winter. Drain them well or the stew goes vinegary.

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