Greek Hake Stew
Greek Hake Stew



  • 2 tbsp olive oil
  • 1 chopped onion
  • 1 chopped carrot
  • 2 chopped celery stalks
  • 4 sliced garlic cloves
  • 500g tomatoes
  • 15g chopped parsley
  • 500g chopped potatoes
  • 500g hake fillets
  • 1 lemon, zest only
  • Heat the oil in a casserole and gently fry the onion, garlic, carrot and celery to soften. Grate the tomatoes and discard the skins, then add to the casserole with the potatoes, 250ml water and the parsley stalks. Season well, partially cover the pan and cook for 20 mins to thicken.
  • Add the fish, cover the pan and simmer for another 10 mins. When the hake is flaking, stir in the lemon zest and a squeeze of juice, scatter with celery and parsley leaves and serve with crusty bread.
40 mins
4 serving

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