Smokey Hake & Sweet Potato Stew

This simple stew is packed full of smokey flavour, which is enhanced by the use of smoked hake. You could easily use any smoked white fish, such as coley or haddock if you prefer. Its a very warming bowl of nourishment that will also fill you up. I took inspiration from Mediterranean flavours for this recipe, but as I didn’t have any peppers I used carrot instead. If you want to put a different spin on it you could easily swap the carrot for pepper and the chickpeas for kidney or cannellini beans instead.

Print Recipe
Smokey Hake & Sweet Potato Stew
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
To prepare:
  1. Peel and dice the onion.
  2. Thinly slice the chilli
  3. Peel and crush the garlic.
  4. Add the prepared ingredients to a large saucepan with the olive oil.
  5. Peel and cut the sweet potatoes in to small cubes.
  6. Peel and cut the carrot in to similar sized pieces.
  7. Make up the vegetable stock.
  8. Weigh out the chickpeas.
To cook:
  1. Heat the pan over a medium heat and fry the contents for 3 minutes, stirring regularly.
  2. Sprinkle in the cumin and smoked paprika and fry, stirring regularly for a further 30 seconds.
  3. Tip in the chopped sweet potato and carrot and keep frying, stirring regularly for 3 more minutes.
  4. Pour in the tin of tomatoes, the stock and the chickpeas.
  5. Give everything a stir and check that the liquid is simmering.
  6. Cover the pan and leave for 15 minutes.
  7. Meanwhile, check that the smoked hake is skinless. If it stilll has skin on you should be able to peel it off with your fingers. Don’t worry if the flesh falls apart as this is what you want anyway.
  8. Cut the fish in to bite sized pieces and add to the pan once the 15 minutes are up. Return the lid and leave for a further 3 minutes.
  9. If you can’t remove the skin, keep the fish fillets whole and once the 15 minutes are up, place the fillets skin side up on top of the stew and cook for a further 5 minutes. You should then be able to remove the skin and flake the fish before serving.
  10. To serve, divide the stew between 2 bowls and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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