eCook Meal
Chef Sipho’s Hake Chowder
with toasted baguette & fresh parsley
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R138.25
for 4 servings · R34.56 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Fresh Milk needs 500 mlFresh Low Fat Milk 2 L 2 L at R38.99 · 25% of packR9.75
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Baguettes needs 4Half Baguette R16.99 · whole pack (size can't be divided)R16.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
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Leeks needs 400 gPotato & Leek Soup Mix 600 g 600 g at R42.99 · 67% of packR28.66
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Line-caught Hake Fillets
- Seasoned Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chef Sipho’s Hake Chowder?
The preparation time for Chef Sipho’s Hake Chowder with toasted baguette & fresh parsley is between 30 and 45 minutes.
What is the total time required to make Chef Sipho’s Hake Chowder with toasted baguette & fresh parsley?
The total time required to make Chef Sipho’s Hake Chowder with toasted baguette & fresh parsley is between 45 and 60 minutes.
How many servings does Chef Sipho’s Hake Chowder provide?
4 servings
What are the main ingredients in Chef Sipho’s Hake Chowder?
Baby Potato, Baguette, Carrot, Corn, Fish, Garlic, Leek, Line-caught Hake Fillets, Milk, Parsley, Seasoned Flour, Vegetable Stock
What is the nutritional information of Chef Sipho’s Hake Chowder?
Calories: 971, Carbs: 166 grams, Fat: grams, Protein: 47.5 grams, Sugar: 29.3 grams, Salt: 1872 grams
How do I prepare Chef Sipho’s Hake Chowder?
HEARTY & WARMING: Bowl up the hearty hake chowder. Sprinkle over the chopped parsley and serve with warm, toasted baguette slices. Dig in, chef! 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. 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. 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. 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.
What should be prepared from my kitchen to make Chef Sipho’s Hake Chowder?
Baby Potato, Baguette, Carrot, Corn, Fish, Garlic, Leek, Line-caught Hake Fillets, Milk, Parsley, Seasoned Flour, Vegetable Stock
How many calories does Chef Sipho’s Hake Chowder have?
971 calories
How much fat content does Chef Sipho’s Hake Chowder have?
grams