Hake Stew

Simon Rimmer makes a Spanish-style stew of hake and shellfish simmered in rich garlic and wine sauce
By Simon Rimmer
Hake Stew
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 40 minutes
  • Effort: easy

Ingredients

  • 150 g plain flour
  • 1/2 tsp salt
  • 1 tsp paprika
  • 900 g hake, cut into 3cm chunks
  • 1 onion, chopped
  • 6 cloves garlic, chopped
  • 225 ml white wine
  • 225 ml fish stock
  • 12 small clams
  • 12 mussels
  • 100 g frozen peas
  • 4 hardboiled eggs
  • 50 g cold butter
  • 1 lemon, juice only

For the garnish

  • small bunch parsley, chopped
  • 1 lemon, cut into wedges

Method

1. Preheat the oven to 180C/gas 4. Season the flour with salt and paprika.

2. Dredge the hake chunks in the seasoned flour and shake off any excess.

3. Heat the butter in a frying pan and fry the fish for 1 minute on each side. Transfer to an ovenproof dish.

4. In the same pan, fry the onion and garlic until soft. Spoon the mixture evenly over the fish.

5. Add the wine and stock to the pan and simmer until reduced by half. Pour over the fish.

6. Scatter the shellfish over the top, cover with foil, and bake for 8 minutes - until just tender.

7. Remove the foil and add the peas and egg. Cover again and cook for a further 2-3 minutes.

8. Remove the dish from the oven and squeeze the lemon juice evenly over. Sprinkle with chopped parsley and serve with extra lemon wedges.

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