Want to make a typical Portuguese recipe? This delicious and simple hake fillet stew recipe has unique and delicious flavors! One of my favorite fishes for Stew is HAKE, Fried Hake Fish. So Good! This Stew recipe is also simple and delicious to make. You simply follow me on this guide and let us make the best hake fillet stew ever.
Hake fillet stew recipe
White hake, also known as mud hake, is a species of groundfish that live in the deeper northwestern parts of the Atlantic Ocean. Hake is sometimes referred to as “poor man’s haddock”, but really it’s just lesser known, not lesser in quality. Hake belongs to the cod family but is more delicate in texture than both cod and haddock. Beyond taste (mild, flaky, and tender), there are many reasons to love hake. It’s what’s referred to as an underutilized species, which means, essentially, there’s lots of it and so there are no concerns with overfishing or sustainability. It’s versatile, and because of its mild flavor, more likely than not you can even get your kids to eat it! Hake is a soft, white, flaky fish with a texture slightly more delicate in texture than haddock. It has a mild flavor and is lean and moist when cooked. Typical cooking methods include broiling, baking, frying, and steaming. Let's get into this recipe.
Ingredients
- 3 hake fillets, skin removed
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 cup fish or vegetable broth
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Gather all your ingredients
- Grab your hake fillet and pat dry the hake fillets with paper towels and season them with salt and pepper.
- Heat the olive oil in a casserole dish or large heavy-based saucepan large over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute.
- Afterwards, add the diced red and green bell peppers to the skillet. Cook for 5 minutes until the peppers start to soften.
- Pour in the diced tomatoes (with their juices) and fish or vegetable broth. Stir in the paprika and dried thyme. Bring the mixture to a simmer.
- Gently place the hake fillets into the simmering stew. Cover the skillet or pot and let it cook for about 8-10 minutes or until the fish is cooked through and easily flakes with a fork.
- Once the fish is cooked, taste the stew and adjust the seasoning with additional salt and pepper if needed.
- Serve the stew hot with crusty bread or overcooked rice or quinoa, if desired.
Video
Notes
Enjoy your delicious hake fillet stew!
Nutrition
Serving: 85g
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