Hake stew recipe

Fresh hake (by Mumumio)
Fresh hake (by Mumumio)
Fresh hake (by Mumumio)
Fresh hake (by Mumumio)

Hake stew recipe

A delight stew with hake and shellfish

You can listen to the recipe at Flavour 105 with the Tom Lewis The Cambridge wine blogger‘s wine and sherry recommendations.

Ingredients  (4 people)

  • 400 gr. Hake (4 portions)
  • 650 gr. mussels
  • 8 small squid
  • 10 prawns
  • 1 tomato
  • 1 green pepper
  • 2 onions
  • 2 cloves of garlic
  • 1 small glass of brandy
  • Fish stock
  • Extra virgin olive oil
  • Flour
  • Salt
  • 1 small chilli
  • Parsley


Step by step

  1. Boil the hake’s bones and prawn shells to cook a stock.
  2. Wash the mussels, scratching the shell and remove any dirt.
  3. In a pan, pour part of the fish stock and put the mussels. Cover the pan until mussels open up. (Discard any mussels which are not open)
  4. Set mussels aside and take the shell off.
  5. Wash the squid and fry them in a frying pan with a bit of extra virgin olive oil.
  6. With kitchen roll, dry the hake.
  7. Season with salt and batter with flour.
  8. In a frying pan, pour a little extra virgin olive oil and stir-fry the hake on a high heat. Leave it aside.
  9. Chop the green pepper, onion, tomato and garlic.
  10. In a low pan, pour a gentle glug of extra virgin olive oil and simmer the garlic. Add the peppers, onion and tomato. Fry them slowly on a low heat until blanch.
  11. Add the mussels and squid and stir.
  12. Put the hake on top.
  13. Add the chilli.
  14. Sprinkle the brandy and let it come to the boil.
  15. Pour the fish stock until the liquid cover the fish.
  16. Simmer for 8-10 minutes.


Enjoy! ¡Buen provecho!


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