A beautiful broth of fresh cream is dotted with tangy sun-dried tomato, earthy spinach, and Spanish spices. Once line-caught hake fillet has soaked up this sensational stew, it is poured over a steaming bed of white basmati rice and sprinkled with pumpkin seeds for crunch. You won’t be able to leave a drop behind on your dinner plate, Chef!
Creamy Sun-dried Tomato & Hake Stew
Creamy Sun-dried Tomato & Hake Stew
with spinach & pumpkin seeds
Hands on Time: 25 - 35 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Fish
- Fresh Cream
- Garlic Clove
- Garlic Cloves
- Line-caught Hake Fillet/s
- Line-caught Hake Fillets
- NOMU Spanish Rub
- Pumpkin Seeds
- Spinach
- Sun-Dried Tomatoes
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Fish
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. Fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan season and gently flake. Set aside.
SAUCE
Return the pan wiped down, if necessary, to medium heat with a drizzle of oil. Fry the garlic, the sun-dried tomatoes, and the NOMU rub until fragrant, 1-2 minutes. Mix in the cream, the hake, and 50ml [100ml]|#7DA0D7 of water. Simmer until the sauce is slightly thickening, 3-4 minutes. In the final 1-2 minutes, add the Spinach. Remove from the heat and season.
TIME TO EAT
Make a bed of the rice, top with the hake, and the sauce. Sprinkle over the seeds and enjoy, Chef!
White Basmati Rice - 100ml
Pumpkin Seeds - 10g
Line-caught Hake Fillet/s - 1
Garlic Clove - 1
Sun-dried Tomatoes - 30g
NOMU Spanish Rub - 10ml
Fresh Cream - 50ml
Spinach - 20g
RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Fish
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. Fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan season and gently flake. Set aside.
SAUCE
Return the pan wiped down, if necessary, to medium heat with a drizzle of oil. Fry the garlic, the sun-dried tomatoes, and the NOMU rub until fragrant, 1-2 minutes. Mix in the cream, the hake, and 50ml [100ml]|#7DA0D7 of water. Simmer until the sauce is slightly thickening, 3-4 minutes. In the final 1-2 minutes, add the Spinach. Remove from the heat and season.
TIME TO EAT
Make a bed of the rice, top with the hake, and the sauce. Sprinkle over the seeds and enjoy, Chef!
White Basmati Rice - 200ml
Pumpkin Seeds - 20g
Line-caught Hake Fillet/s - 2
Garlic Clove - 1
Sun-dried Tomatoes - 60g
NOMU Spanish Rub - 20ml
Fresh Cream - 100ml
Spinach - 40g
RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Fish
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. Fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan season and gently flake. Set aside.
SAUCE
Return the pan wiped down, if necessary, to medium heat with a drizzle of oil. Fry the garlic, the sun-dried tomatoes, and the NOMU rub until fragrant, 1-2 minutes. Mix in the cream, the hake, and 150ml [200ml]|#7DA0D7 of water. Simmer until the sauce is slightly thickening, 4-5 minutes. In the final 1-2 minutes, add the Spinach. Remove from the heat and season.
TIME TO EAT
Make a bed of the rice, top with the hake, and the sauce. Sprinkle over the seeds and enjoy, Chef!
White Basmati Rice - 300ml
Pumpkin Seeds - 30g
Line-caught Hake Fillets - 3
Garlic Cloves - 2
Sun-dried Tomatoes - 90g
NOMU Spanish Rub - 30ml
Fresh Cream - 150ml
Spinach - 60g
RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Fish
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. Fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan season and gently flake. Set aside.
SAUCE
Return the pan wiped down, if necessary, to medium heat with a drizzle of oil. Fry the garlic, the sun-dried tomatoes, and the NOMU rub until fragrant, 1-2 minutes. Mix in the cream, the hake, and 150ml [200ml]|#7DA0D7 of water. Simmer until the sauce is slightly thickening, 4-5 minutes. In the final 1-2 minutes, add the Spinach. Remove from the heat and season.
TIME TO EAT
Make a bed of the rice, top with the hake, and the sauce. Sprinkle over the seeds and enjoy, Chef!
White Basmati Rice - 400ml
Pumpkin Seeds - 40g
Line-caught Hake Fillets - 4
Garlic Cloves - 2
Sun-dried Tomatoes - 120g
NOMU Spanish Rub - 40ml
Fresh Cream - 200ml
Spinach - 80g
Frequently Asked Questions
What is the preparation time for Creamy Sun-dried Tomato & Hake Stew?
The preparation time for Creamy Sun-dried Tomato & Hake Stew with spinach & pumpkin seeds is between 25 and 35 minutes.
What is the total time required to make Creamy Sun-dried Tomato & Hake Stew with spinach & pumpkin seeds?
The total time required to make Creamy Sun-dried Tomato & Hake Stew with spinach & pumpkin seeds is between 35 and 45 minutes.
How many servings does Creamy Sun-dried Tomato & Hake Stew provide?
4 servings
What are the main ingredients in Creamy Sun-dried Tomato & Hake Stew?
Fish, Fresh Cream, Garlic Clove, Garlic Cloves, Line-caught Hake Fillet/s, Line-caught Hake Fillets, NOMU Spanish Rub, Pumpkin Seeds, Spinach, Sun-Dried Tomatoes, White Basmati Rice
What is the nutritional information of Creamy Sun-dried Tomato & Hake Stew?
Calories: 741, Carbs: 89 grams, Fat: grams, Protein: 36.1 grams, Sugar: 9.9 grams, Salt: 914 grams
How do I prepare Creamy Sun-dried Tomato & Hake Stew?
SAUCE: Return the pan wiped down, if necessary, to medium heat with a drizzle of oil. Fry the garlic, the sun-dried tomatoes, and the NOMU rub until fragrant, 1-2 minutes. Mix in the cream, the hake, and 50ml [100ml]|#7DA0D7 of water. Simmer until the sauce is slightly thickening, 3-4 minutes. In the final 1-2 minutes, add the spinach. Remove from the heat and season. TIME TO EAT: Make a bed of the rice, top with the hake, and the sauce. Sprinkle over the seeds and enjoy, Chef! FISH: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. Fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan season and gently flake. Set aside. SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Creamy Sun-dried Tomato & Hake Stew?
Fish, Fresh Cream, Garlic Clove, Garlic Cloves, Line-caught Hake Fillet/s, Line-caught Hake Fillets, NOMU Spanish Rub, Pumpkin Seeds, Spinach, Sun-Dried Tomatoes, White Basmati Rice
How many calories does Creamy Sun-dried Tomato & Hake Stew have?
741 calories
How much fat content does Creamy Sun-dried Tomato & Hake Stew have?
grams
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