Cooking with Cape Hake is always an absolute pleasure. It's a fish that is as sustainable as it is delicious, which means that future generations will get to enjoy everyone's favourite seafood!
Prep time
15 mins
Cooking Time
30 mins
Serves
6
Ingredients
- 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
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the hake portions and the lemon juice and leave the potjie to simmer for a further 5 minutes.
- Gently stir through the chopped parsley and serve the potjie with lots of crusty bread and white wine.
