What are the main ingredients in Homestyle Hake Stew?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Homestyle Hake Stew?

Calories: 698, Carbs: 132 grams, Fat: grams, Protein: 39.6 grams, Sugar: 13.8 grams, Salt: 2143 grams

How do I prepare Homestyle Hake Stew?

SPINACH STEP: Rinse and roughly shred the spinach. When the fish has 1-2 minutes remaining, add the shredded spinach to the stew. Mix until wilted. Season the stew to taste. BULGUR BASE: Boil a full kettle. Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate over the bowl, and set aside. START THE STEW: Place a pot over a medium-high heat with a drizzle of oil. When hot, add the potato pieces, the carrot chunks, and some seasoning. Fry for 4-5 minutes, shifting occasionally, until starting to brown. Pour in the cooked chopped tomato, the stock, and 600ml of boiling water. Mix until fully combined. Reduce the heat and leave to gently simmer for 4-6 minutes, until slightly reduced. HEY-AKE, THERE!: Pat the hake dry with a paper towel and cut into thick chunks. Coat the chunks in the rub and some seasoning. Once the stew has slightly reduced, add the coated hake chunks to the stew and leave to poach for 7-10 minutes until cooked through. STEW, THAT WAS CLOSE!: Plate up a hearty helping of the fluffy bulgur wheat and spoon over the saucy hake stew. Sprinkle over the picked parsley. Warm and comforting!

What should be prepared from my kitchen to make Homestyle Hake Stew?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Homestyle Hake Stew

Name: Homestyle Hake Stew
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Quick, easy and super tasty! This fish stew is packed with chunky veggies swimming in a flavoursome tomato base, and is topped with fragrant fresh parsley. It is served over fluffy bulgur wheat, the perfect accompaniment to soak up all the stew juices!

Homestyle Hake Stew

with carrots, potatoes & fresh parsley

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Bulgur Wheat
Carrot
Cooked Chopped Tomato
Fish
Fresh Parsley
Line-caught Hake Fillet
Line-caught Hake Fillets
NOMU Seafood Rub
Potato Chunks
Spinach
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

BULGUR BASE
Boil a full kettle. Using a shallow bowl, submerge the bulgur wheat in 100ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate over the bowl, and set aside.
START THE STEW
Place a pot over a medium-high heat with a drizzle of oil. When hot, add the potato pieces, the carrot chunks, and some seasoning. Fry for 4-5 minutes, shifting occasionally, until starting to brown. Pour in the cooked chopped tomato, the stock, and 300ml of boiling water. Mix until fully combined. Reduce the heat and leave to gently simmer for 4-6 minutes, until slightly reduced.
HEY-AKE, THERE!
Pat the hake dry with a paper towel and cut into thick chunks. Coat the chunks in the rub and some seasoning. Once the stew has slightly reduced, add the coated hake chunks to the stew and leave to poach for 7-10 minutes until cooked through.
SPINACH STEP
Rinse and roughly shred the spinach. When the fish has 1-2 minutes remaining, add the shredded spinach to the stew. Mix until wilted. Season the stew to taste.
STEW, THAT WAS CLOSE!
Plate up a hearty helping of the fluffy bulgur wheat and spoon over the saucy hake stew. Sprinkle over the picked parsley. Warm and comforting!

Bulgur Wheat - 100ml
Potato Chunks - 250g
Carrot - 120g
Cooked Chopped Tomato - 100g
Vegetable Stock - 10ml
Line-caught Hake Fillet - 1
NOMU Seafood Rub - 10ml
Spinach - 20g
Fresh Parsley - 4g

Download the Recipe

Serves 2

BULGUR BASE
Boil a full kettle. Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate over the bowl, and set aside.
START THE STEW
Place a pot over a medium-high heat with a drizzle of oil. When hot, add the potato pieces, the carrot chunks, and some seasoning. Fry for 4-5 minutes, shifting occasionally, until starting to brown. Pour in the cooked chopped tomato, the stock, and 600ml of boiling water. Mix until fully combined. Reduce the heat and leave to gently simmer for 4-6 minutes, until slightly reduced.
HEY-AKE, THERE!
Pat the hake dry with a paper towel and cut into thick chunks. Coat the chunks in the rub and some seasoning. Once the stew has slightly reduced, add the coated hake chunks to the stew and leave to poach for 7-10 minutes until cooked through.
SPINACH STEP
Rinse and roughly shred the spinach. When the fish has 1-2 minutes remaining, add the shredded spinach to the stew. Mix until wilted. Season the stew to taste.
STEW, THAT WAS CLOSE!
Plate up a hearty helping of the fluffy bulgur wheat and spoon over the saucy hake stew. Sprinkle over the picked parsley. Warm and comforting!

Bulgur Wheat - 200ml
Potato Chunks - 500g
Carrot - 240g
Cooked Chopped Tomato - 200g
Vegetable Stock - 20ml
Line-caught Hake Fillets - 2
NOMU Seafood Rub - 20ml
Spinach - 40g
Fresh Parsley - 8g

Download the Recipe

Serves 3

BULGUR BASE
Boil a full kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate over the bowl, and set aside.
START THE STEW
Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the potato pieces, the carrot chunks, and some seasoning. Fry for 4-5 minutes, shifting occasionally, until starting to brown. Pour in the cooked chopped tomato, the stock, and 900ml of boiling water. Mix until fully combined. Reduce the heat and leave to gently simmer for 4-6 minutes, until slightly reduced.
HEY-AKE, THERE!
Pat the hake dry with a paper towel and cut into thick chunks. Coat the chunks in the rub and some seasoning. Once the stew has slightly reduced, add the coated hake chunks to the stew and leave to poach for 7-10 minutes until cooked through.
SPINACH STEP
Rinse and roughly shred the spinach. When the fish has 1-2 minutes remaining, add the shredded spinach to the stew. Mix until wilted. Season the stew to taste.
STEW, THAT WAS CLOSE!
Plate up a hearty helping of the fluffy bulgur wheat and spoon over the saucy hake stew. Sprinkle over the picked parsley. Warm and comforting!

Bulgur Wheat - 300ml
Potato Chunks - 750g
Carrot - 360g
Cooked Chopped Tomato - 300g
Vegetable Stock - 30ml
Line-caught Hake Fillets - 3
NOMU Seafood Rub - 30ml
Spinach - 60g
Fresh Parsley - 12g

Download the Recipe

Serves 4

BULGUR BASE
Boil a full kettle. Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate over the bowl, and set aside.
START THE STEW
Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the potato pieces, the carrot chunks, and some seasoning. Fry for 4-5 minutes, shifting occasionally, until starting to brown. Pour in the cooked chopped tomato, the stock, and 1.2L of boiling water. Mix until fully combined. Reduce the heat and leave to gently simmer for 4-6 minutes, until slightly reduced.
HEY-AKE, THERE!
Pat the hake dry with a paper towel and cut into thick chunks. Coat the chunks in the rub and some seasoning. Once the stew has slightly reduced, add the coated hake chunks to the stew and leave to poach for 7-10 minutes until cooked through.
SPINACH STEP
Rinse and roughly shred the spinach. When the fish has 1-2 minutes remaining, add the shredded spinach to the stew. Mix until wilted. Season the stew to taste.
STEW, THAT WAS CLOSE!
Plate up a hearty helping of the fluffy bulgur wheat and spoon over the saucy hake stew. Sprinkle over the picked parsley. Warm and comforting!