The finished recipe. Hake, Potato and Pepper StewIngredients 1 to 6. 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 GarlicIngredients 7 to 10. 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 parsleyStep 1. Soften the chopped onion in the oil for eight minutes, then add the garlic and paprika for one minute.Step 2. Add the potatoes, halved, with the tomatoes and stock. Simmer for fifteen minutes until a knife goes into the potatoes easily.Step 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.Step 4. Parsley over the top and a check for salt.
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