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Hake and potato 'potjie' (stew)

Prep time 15 mins
Cooking Time 30 mins
Serves 6
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Recipe By

Georgia East Food stylist and cookbook author

  • 500g MSC certified hake fillets, cut into portions
  • Olive oil
  • Coarse ground sea salt and black pepper
  • 1 teaspoon paprika
  • 1-2 large onions, finely chopped
  • 3-4 cloves of garlic, finely chopped
  • 1 sprig of fresh rosemary, finely chopped
  • 150ml white wine
  • 8-10 baby potatoes, left whole
  • 10-15 cherry tomatoes
  • 250ml cream
  • 400ml fish or vegetable stock
  • 1 lemon, juiced
  • 3-4 sprigs of fresh parsley, finely chopped 
  1. Place the hake portions into a dish and drizzle with olive oil. Season the fish with the salt, pepper and paprika, making sure each portion is evenly coated. Set aside.
  2. Heat a little olive oil in a heavy bottomed casserole and brown the hake by searing it skin-side down. Remove the fish from the pot and set aside.
  3. If necessary, pour a little more olive oil into the pot and fry the onions until soft and translucent. Add in the garlic and rosemary and fry for the further minute.
  4. Deglaze the pot with white wine and add in the potatoes and tomatoes. Sauté for a minute or two then pour in the cream and stock.
  5. Stir the pot to combine and leave the stew to simmer for 15-20 minutes or until the potatoes and tomatoes are soft and cooked through.
  6. Add the hake portions and the lemon juice and leave the potjie to simmer for a further 5 minutes.
  7. Gently stir through the chopped parsley and serve the potjie with lots of crusty bread and white wine.
Did you know: 'Potjiekos' or 'potjie' is a traditional Southern African dish. A 'potjie' is a stew-like dish, prepared in a large cast iron pot which is placed over an open fire. 

Ingredients

Method

  • 500g MSC certified hake fillets, cut into portions
  • Olive oil
  • Coarse ground sea salt and black pepper
  • 1 teaspoon paprika
  • 1-2 large onions, finely chopped
  • 3-4 cloves of garlic, finely chopped
  • 1 sprig of fresh rosemary, finely chopped
  • 150ml white wine
  • 8-10 baby potatoes, left whole
  • 10-15 cherry tomatoes
  • 250ml cream
  • 400ml fish or vegetable stock
  • 1 lemon, juiced
  • 3-4 sprigs of fresh parsley, finely chopped 
  1. Place the hake portions into a dish and drizzle with olive oil. Season the fish with the salt, pepper and paprika, making sure each portion is evenly coated. Set aside.
  2. Heat a little olive oil in a heavy bottomed casserole and brown the hake by searing it skin-side down. Remove the fish from the pot and set aside.
  3. If necessary, pour a little more olive oil into the pot and fry the onions until soft and translucent. Add in the garlic and rosemary and fry for the further minute.
  4. Deglaze the pot with white wine and add in the potatoes and tomatoes. Sauté for a minute or two then pour in the cream and stock.
  5. Stir the pot to combine and leave the stew to simmer for 15-20 minutes or until the potatoes and tomatoes are soft and cooked through.
  6. Add the hake portions and the lemon juice and leave the potjie to simmer for a further 5 minutes.
  7. Gently stir through the chopped parsley and serve the potjie with lots of crusty bread and white wine.
Did you know: 'Potjiekos' or 'potjie' is a traditional Southern African dish. A 'potjie' is a stew-like dish, prepared in a large cast iron pot which is placed over an open fire. 
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