Beautifully poached hake swims in a sea of flavours: a special Shakshuka spice-flavoured tomato sauce, rich with tangy notes, garlic & golden-fried onions. Complemented with crispy poppadoms and finished with fresh coriander. Dive in, Chef!
Shakshuka-style Hake
Shakshuka-style Hake
with poppadoms & fresh coriander
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Cannellini Beans
- Fish
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Onion
- Onions
- Poppadoms
- Shakshuka Spice
- Tomato Passata
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
SHAKSHUKA SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the tomato paste, and the Shakshuka spice. Fry until fragrant, 2-3 minutes (shifting occasionally). Mix in the tomato passata and 150ml of water. Simmer until reduced and thickened, 12-15 minutes. Add a sweetener and seasoning.
POACHING AWAY
Once the sauce is simmering, submerge the hake pieces in the sauce. Pop on the lid and leave to poach until cooked through, 4-5 minutes. When the fish is cooked, add the drained cannellini beans. Mix until warmed through, 1-2 minutes.
POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
IT’S READY
Dish up a generous helping of the hake shakshuka. Garnish with the chopped coriander. Serve the crispy poppadoms on the side for dunking. Well done, Chef!
Onion - 1
Garlic Clove - 1
Tomato Paste - 7,5ml
Shakshuka Spice - 18ml
Tomato Passata - 100ml
Line-caught Hake Fillet - 1
Cannellini Beans - 60g
Poppadoms - 2
Fresh Coriander - 3g
SHAKSHUKA SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the tomato paste, and the Shakshuka spice. Fry until fragrant, 2-3 minutes (shifting occasionally). Mix in the tomato passata and 300ml of water. Simmer until reduced and thickened, 12-15 minutes. Add a sweetener and seasoning.
POACHING AWAY
Once the sauce is simmering, submerge the hake pieces in the sauce. Pop on the lid and leave to poach until cooked through, 4-5 minutes. When the fish is cooked, add the drained cannellini beans. Mix until warmed through, 1-2 minutes.
POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
IT’S READY
Dish up a generous helping of the hake shakshuka. Garnish with the chopped coriander. Serve the crispy poppadoms on the side for dunking. Well done, Chef!
Onion - 1
Garlic Clove - 1
Tomato Paste - 15ml
Shakshuka Spice - 36ml
Tomato Passata - 200ml
Line-caught Hake Fillets - 2
Cannellini Beans - 120g
Poppadoms - 4
Fresh Coriander - 5g
SHAKSHUKA SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic, the tomato paste, and the Shakshuka spice. Fry until fragrant, 2-3 minutes (shifting occasionally). Mix in the tomato passata and 450ml of water. Simmer until reduced and thickened, 15-20 minutes. Add a sweetener and seasoning.
POACHING AWAY
Once the sauce is simmering, submerge the hake pieces in the sauce. Pop on the lid and leave to poach until cooked through, 5-6 minutes. When the fish is cooked, add the drained cannellini beans. Mix until warmed through, 1-2 minutes.
POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
IT’S READY
Dish up a generous helping of the hake shakshuka. Garnish with the chopped coriander. Serve the crispy poppadoms on the side for dunking. Well done, Chef!
Onions - 2
Garlic Cloves - 2
Tomato Paste - 22,5ml
Shakshuka Spice - 54ml
Tomato Passata - 300ml
Line-caught Hake Fillets - 3
Cannellini Beans - 180g
Poppadoms - 6
Fresh Coriander - 8g
SHAKSHUKA SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic, the tomato paste, and the Shakshuka spice. Fry until fragrant, 2-3 minutes (shifting occasionally). Mix in the tomato passata and 500ml of water. Simmer until reduced and thickened, 15-20 minutes. Add a sweetener and seasoning.
POACHING AWAY
Once the sauce is simmering, submerge the hake pieces in the sauce. Pop on the lid and leave to poach until cooked through, 5-6 minutes. When the fish is cooked, add the drained cannellini beans. Mix until warmed through, 1-2 minutes.
POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
IT’S READY
Dish up a generous helping of the hake shakshuka. Garnish with the chopped coriander. Serve the crispy poppadoms on the side for dunking. Well done, Chef!
Onions - 2
Garlic Cloves - 2
Tomato Paste - 30ml
Shakshuka Spice - 72ml
Tomato Passata - 400ml
Line-caught Hake Fillets - 4
Cannellini Beans - 240g
Poppadoms - 8
Fresh Coriander - 10g
Woolies Products in this dish
