Hake Stew

Nadia GalinovaNadia Galinova
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Hake Stew
Image: Yordanka Kovacheva
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20/01/2022
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Preparation
20 min.
Cooking
35 min.
Тotal
55 min.
Servings
4
"Not just a fish stew, but an incredibly tasty suggestion from the Mediterranean cuisine"

Ingredients

  • hake - 1.1 lb (500 g) or 4 cutlets
  • onion - 1 onion
  • green peppers - 1 pc.
  • tomatoes - 2 pcs. (well ripened)
  • potatoes - 4 pcs. (medium to large)
  • garlic - 2 cloves
  • paprika - 1 tsp.
  • bay leaf - 1 pc.
  • flour - 1 tbsp.
  • black pepper - 1 tsp. (or by taste)
  • salt
  • olive oil - about 5 1/3 tbsp (80 ml)
  • fish broth - 2 cups (500 ml) concentrated, homemade
  • water - 4 cups (1 liter) or as thick as you want the stew to be
  • parsley - for sprinkling
measures

How to cook

Chop the onion and pepper very finely and fry them in olive oil, until they're fully cooked. Add the peeled and grated tomatoes, garlic and bay leaf. Cook for two to three minutes and add the flour.

Stir until they are fried (briefly) and pour the broth in two or three portions (it must be chilled in advance). Continue stirring, until porridge like mixture is obtained.

Add the paprika, black pepper and as much salt as you like and after two minutes add the water. Once it boils, put the potatoes (cut into large pieces) inside and boil for 15-16 minutes.

If the water has evaporated, add more according to how dense you want your stew to be. If you have add more, wait for it to boil and add the hake. Boil for 4-5 minutes and remove it from heat.

Cover with the lid of the pot and leave the stew aside for 10 minutes before serving it.

Serve it with finely chopped parsley.

Enjoy! The hake stew is ready.

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