Chef Sipho has created a dish of absolute mouth-watering sumptuousness with this; a delectable, hearty hake chowder with carrots, leeks and baby potatoes, to warm your soul and fill your tummy. Served with crispy golden toasted slices of baguette and leaves of fresh parsley.
Chef Sipho’s Hake Chowder
Chef Sipho’s Hake Chowder
with toasted baguette & fresh parsley
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Potatoes
- Baguette
- Baguettes
- Carrot
- Corn
- Fish
- Fresh Milk
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Leeks
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Seasoned Flour
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
LET’S GET PREPPING!
Preheat the oven to 200°C. Boil the kettle. Place the seasoned flour in a shallow dish with some seasoning to taste and mix to combine. Pat the hake fillet dry with a paper towel and gently press the fillet into the flour. Turn over to coat both sides and dust off any excess flour. Rinse the halved leeks and finely slice into half moons. Dilute the veg stock with 250ml of water.
START THE CHOWDER
Place a pot with a lid over a medium heat with some oil and a knob of butter. When hot, fry the floured hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for another 3-4 minutes until cooked through. Remove from the pot on completion and chop into 4 pieces. Return the pot to a medium heat with another knob of butter. Once foaming, add the grated garlic and sliced leeks. Fry until the garlic is fragrant, about 1-2 minutes, shifting constantly. Add in the halved baby potatoes, carrot chunks and the diluted veg stock. Mix until fully combined, reduce the heat to low, cover with a lid and leave to simmer for 15-20 minutes until the vegetables are soft and the stock has slightly reduced, stirring occasionally.
FINISH THE CHOWDER
Once the vegetables are soft, add in the milk, the corn and the coated hake pieces. Mix until fully combined without the lid and leave to gently simmer for a further 5-7 minutes, or until all the flavours have combined and it has reduced slightly. Season to taste.
TOASTY BAGUETTE
Place the baguette slices on a roasting tray and butter the exposed side. Place in the hot oven and bake for 3-4 minutes until starting to brown and warmed through.
HEARTY & WARMING
Bowl up the hearty hake chowder. Sprinkle over the chopped parsley and serve with warm, toasted baguette slices. Dig in, chef!
Seasoned Flour - 37,5ml
Line-caught Hake Fillet - 1
Leeks - 100g
Vegetable Stock - 5ml
Garlic Clove - 1
Baby Potatoes - 250g
Carrot - 120g
Fresh Milk - 125ml
Corn - 50g
Baguette - 1
Fresh Parsley - 3g
LET’S GET PREPPING!
Preheat the oven to 200°C. Boil the kettle. Place the seasoned flour in a shallow dish with some seasoning to taste and mix to combine. Pat the hake fillets dry with a paper towel and gently press the fillets into the flour. Turn over to coat both sides and dust off any excess flour. Rinse the halved leeks and finely slice into half moons. Dilute the veg stock with 500ml of water.
START THE CHOWDER
Place a pot with a lid over a medium heat with some oil and a knob of butter. When hot, fry the floured hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for another 3-4 minutes until cooked through. Remove from the pot on completion and chop into 4 pieces per fillet. Return the pot to a medium heat with another knob of butter. Once foaming, add the grated garlic and sliced leeks. Fry until the garlic is fragrant, about 1-2 minutes, shifting constantly. Add in the halved baby potatoes, carrot chunks and the diluted veg stock. Mix until fully combined, reduce the heat to low, cover with a lid and leave to simmer for 15-20 minutes until the vegetables are soft and the stock has slightly reduced, stirring occasionally.
FINISH THE CHOWDER
Once the vegetables are soft, add in the milk, the corn and the coated hake pieces. Mix until fully combined without the lid and leave to gently simmer for a further 5-7 minutes, or until all the flavours have combined and it has reduced slightly. Season to taste.
TOASTY BAGUETTE
Place the baguette slices on a roasting tray and butter the exposed side. Place in the hot oven and bake for 3-4 minutes until starting to brown and warmed through.
HEARTY & WARMING
Bowl up the hearty hake chowder. Sprinkle over the chopped parsley and serve with warm, toasted baguette slices. Dig in, chef!
Seasoned Flour - 80ml
Line-caught Hake Fillets - 2
Leeks - 200g
Vegetable Stock - 10ml
Garlic Cloves - 2
Baby Potatoes - 500g
Carrot - 240g
Fresh Milk - 250ml
Corn - 100g
Baguettes - 2
Fresh Parsley - 5g
LET’S GET PREPPING!
Preheat the oven to 200°C. Boil the kettle. Place the seasoned flour in a shallow dish with some seasoning to taste and mix to combine. Pat the hake fillets dry with a paper towel and gently press the fillets into the flour. Turn over to coat both sides and dust off any excess flour. Rinse the halved leeks and finely slice into half moons. Dilute the veg stock with 750ml of water.
START THE CHOWDER
Place a pot with a lid over a medium heat with some oil and a knob of butter. When hot, fry the floured hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for another 3-4 minutes until cooked through. Remove from the pot on completion and chop into 4 pieces per fillet. Return the pot to a medium heat with another knob of butter. Once foaming, add the grated garlic and sliced leeks. Fry until the garlic is fragrant, about 2-3 minutes, shifting constantly. Add in the halved baby potatoes, carrot chunks and the diluted veg stock. Mix until fully combined, reduce the heat to low, cover with a lid and leave to simmer for 25-30 minutes until the vegetables are soft and the stock has slightly reduced, stirring occasionally.
FINISH THE CHOWDER
Once the vegetables are soft, add in the milk, the corn and the coated hake pieces. Mix until fully combined without the lid and leave to gently simmer for a further 5-7 minutes, or until all the flavours have combined and it has reduced slightly. Season to taste.
TOASTY BAGUETTE
Place the baguette slices on a roasting tray and butter the exposed side. Place in the hot oven and bake for 5-6 minutes until starting to brown and warmed through.
HEARTY & WARMING
Bowl up the hearty hake chowder. Sprinkle over the chopped parsley and serve with warm, toasted baguette slices. Dig in, chef!
Seasoned Flour - 102,5ml
Line-caught Hake Fillets - 3
Leeks - 300g
Vegetable Stock - 15ml
Garlic Cloves - 3
Baby Potatoes - 750g
Carrot - 360g
Fresh Milk - 375ml
Corn - 150g
Baguettes - 3
Fresh Parsley - 8g
LET’S GET PREPPING!
Preheat the oven to 200°C. Boil the kettle. Place the seasoned flour in a shallow dish with some seasoning to taste and mix to combine. Pat the hake fillets dry with a paper towel and gently press the fillets into the flour. Turn over to coat both sides and dust off any excess flour. Rinse the halved leeks and finely slice into half moons. Dilute the veg stock with 1L of water.
START THE CHOWDER
Place a pot with a lid over a medium heat with some oil and a knob of butter. When hot, fry the floured hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for another 3-4 minutes until cooked through. Remove from the pot on completion and chop into 4 pieces per fillet. Return the pot to a medium heat with another knob of butter. Once foaming, add the grated garlic and sliced leeks. Fry until the garlic is fragrant, about 2-3 minutes, shifting constantly. Add in the halved baby potatoes, carrot chunks and the diluted veg stock. Mix until fully combined, reduce the heat to low, cover with a lid and leave to simmer for 25-30 minutes until the vegetables are soft and the stock has slightly reduced, stirring occasionally.
FINISH THE CHOWDER
Once the vegetables are soft, add in the milk, the corn and the coated hake pieces. Mix until fully combined without the lid and leave to gently simmer for a further 5-7 minutes, or until all the flavours have combined and it has reduced slightly. Season to taste.
TOASTY BAGUETTE
Place the baguette slices on a roasting tray and butter the exposed side. Place in the hot oven and bake for 5-6 minutes until starting to brown and warmed through.
HEARTY & WARMING
Bowl up the hearty hake chowder. Sprinkle over the chopped parsley and serve with warm, toasted baguette slices. Dig in, chef!
Seasoned Flour - 155ml
Line-caught Hake Fillets - 4
Leeks - 400g
Vegetable Stock - 20ml
Garlic Cloves - 4
Baby Potatoes - 1kg
Carrot - 480g
Fresh Milk - 500ml
Corn - 200g
Baguettes - 4
Fresh Parsley - 10g
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