Greek-Style Hake Stew
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Greek-Style Hake Stew

Greek-Style Hake Stew

Ingredients

Method

  • 2 tbsp olive oil
  • 1 chopped onion
  • 1 chopped carrot
  • 2 chopped celery stalks
  • 4 sliced garlic cloves
  • 500g ripe tomatoes
  • 20g chopped parsley
  • 500g white potatoes, cut into 2cm chunks
  • 500g frozen hake fillets or similar
  • 1 lemon, zest only
  • Heat the oil in a large lidded saucepan and cook the onion, celery, carrot and garlic for 15 mins, then grate the tomatoes into the pan and stir in the chopped parsley stalks, potatoes and 250ml water. Season well, partially cover with the lid and simmer for 20 mins, stirring regularly.
  • Add the frozen hake fillets and simmer for a further 10-15 mins or until the fish is cooked. Stir in the lemon zest and a squeeze of lemon juice, gently break up the fish into large pieces, then scatter with parsley leaves and serve with toasted pitta.
40 mins
4 serving

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