eCook Meal
EPICE’S FRAGRANT HAKE
with creamy chowder, sautéed leeks & roast potatoes
This warm, nourishing dish is inspired by the nostalgia of seaside holidays. I make it at home on colder days to remind me of the sea breeze, the comfort of family and friends, and the rich, diverse flavours of the Cape.
Serving guide
Choose your portion size.
GOLDEN ROAST
Preheat the oven to 200°C. Boil the kettle. Spread out the halved baby potatoes on a roasting tray with the corn. Coat in oil and season. Pop in the hot oven for 30-35 minutes until the baby potatoes are soft and golden and the corn is charred, shifting halfway.
PREP & TOAST THE CASHEWS
Dilute only half of the Fish stock sachet with 200ml of boiling water. Set aside the remainder for another use. Cut the trimmed leeks in half lengthways and rinse thoroughly. Roughly chop half of them into chunks and set aside. Finely slice the remainder, keeping them separate. Place the cashew pieces in a pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CHOWDER
Return the pot to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the finely sliced leeks for 2-3 minutes until soft (reserve the roughly chopped leeks for later). Add three-quarters of the curry powder to taste and fry for a minute until fragrant. Mix in the white wine, then simmer for a minute until absorbed. Stir through the Cream and diluted stock. Lower the heat and allow to simmer for 8-10 minutes until thickened and reduced. When the corn is done, slice the kernels off the cob. In the final 5 minutes, add the corn kernels to the pot. On completion, season to taste and remove from the heat.
BAKE THE Hake
Pat the Hake fillet dry with some paper towel and place on a lightly greased baking tray. Coat in oil, seasoning, and the remaining curry powder. Bake in the oven for 12-15 minutes until cooked through and perfectly flakey.
ZESTY SAUTÉ
Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the remaining leeks for 3-4 minutes until lightly charred. Add the rinsed baby spinach and cook for 2-3 minutes until wilted. Stir in some Lemon juice and zest to taste. On completion, season to taste and remove from the heat.
EPICE’S TABLE TO YOURS
Serve up some golden roast baby potatoes alongside the sautéed leeks and baby spinach. Cover with the creamy chowder and pop the Hake fillet on the top. Garnish with the chopped Parsley, toasted cashews, and chopped, pickled ginger. Finish off with a lemon wedge on the side. Bon appétit, Chef!
GOLDEN ROAST
Preheat the oven to 200°C. Boil the kettle. Spread out the halved baby potatoes on a roasting tray, coat in oil, and season. Place the corn on a separate roasting tray, lightly coat in oil, and season. Pop both trays in the hot oven for 30-35 minutes until the baby potatoes are soft and golden and the corn is charred, shifting both halfway.
PREP & TOAST THE CASHEWS
Dilute the Fish stock with 400ml of boiling water. Cut the trimmed leeks in half lengthways and rinse thoroughly. Roughly chop half of them into chunks and set aside. Finely slice the remainder, keeping them separate. Place the cashew pieces in a pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CHOWDER
Return the pot to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the finely sliced leeks for 2-3 minutes until soft (reserve the roughly chopped leeks for later). Add three-quarters of the curry powder to taste and fry for a minute until fragrant. Mix in the white wine, then simmer for a minute until absorbed. Stir through the Cream and diluted stock. Lower the heat and allow to simmer for 10-12 minutes until thickened and reduced. When the corn is done, slice the kernels off the cob. In the final 5 minutes, add the corn kernels to the pot. On completion, season to taste and remove from the heat.
BAKE THE Hake
Pat the Hake fillets dry with some paper towel and place on a lightly greased baking tray. Coat in oil, seasoning, and the remaining curry powder. Bake in the oven for 12-15 minutes until cooked through and perfectly flakey.
ZESTY SAUTÉ
Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the remaining leeks for 3-4 minutes until lightly charred. Add the rinsed baby spinach and cook for 3-4 minutes until wilted. Stir in some Lemon juice and zest to taste. On completion, season to taste and remove from the heat.
EPICE’S TABLE TO YOURS
Serve up some golden roast baby potatoes alongside the sautéed leeks and baby spinach. Cover with the creamy chowder and pop the Hake fillet on the top. Garnish with the chopped Parsley, toasted cashews, and chopped, pickled ginger. Finish off with a lemon wedge on the side. Bon appétit, Chef!
GOLDEN ROAST
Preheat the oven to 200°C. Boil the kettle. Spread out the halved baby potatoes on a roasting tray, coat in oil, and season. Place the corn on a separate roasting tray, lightly coat in oil, and season. Pop both trays in the hot oven for 30-35 minutes until the baby potatoes are soft and golden and the corn is charred, shifting both halfway.
PREP & TOAST THE CASHEWS
Dilute the Fish stock with 400ml of boiling water. Cut the trimmed leeks in half lengthways and rinse thoroughly. Roughly chop half of them into chunks and set aside. Finely slice the remainder, keeping them separate. Place the cashew pieces in a pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CHOWDER
Return the pot to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the finely sliced leeks for 2-3 minutes until soft (reserve the roughly chopped leeks for later). Add three-quarters of the curry powder to taste and fry for a minute until fragrant. Mix in the white wine, then simmer for a minute until absorbed. Stir through the Cream and diluted stock. Lower the heat and allow to simmer for 10-12 minutes until thickened and reduced. When the corn is done, slice the kernels off the cob. In the final 5 minutes, add the corn kernels to the pot. On completion, season to taste and remove from the heat.
BAKE THE Hake
Pat the Hake fillets dry with some paper towel and place on a lightly greased baking tray. Coat in oil, seasoning, and the remaining curry powder. Bake in the oven for 12-15 minutes until cooked through and perfectly flakey.
ZESTY SAUTÉ
Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the remaining leeks for 3-4 minutes until lightly charred. Add the rinsed baby spinach and cook for 3-4 minutes until wilted. Stir in some Lemon juice and zest to taste. On completion, season to taste and remove from the heat.
EPICE’S TABLE TO YOURS
Serve up some golden roast baby potatoes alongside the sautéed leeks and baby spinach. Cover with the creamy chowder and pop the Hake fillet on the top. Garnish with the chopped Parsley, toasted cashews, and chopped, pickled ginger. Finish off with a lemon wedge on the side. Bon appétit, Chef!
GOLDEN ROAST
Preheat the oven to 200°C. Boil the kettle. Spread out the halved baby potatoes on a roasting tray, coat in oil, and season. Place the corn on a separate roasting tray, lightly coat in oil, and season. Pop both trays in the hot oven for 35-40 minutes until the baby potatoes are soft and golden and the corn is charred, shifting both halfway.
PREP & TOAST THE CASHEWS
Dilute the Fish stock with 800ml of boiling water. Cut the trimmed leeks in half lengthways and rinse thoroughly. Roughly chop half of them into chunks and set aside. Finely slice the remainder, keeping them separate. Place the cashew pieces in a pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CHOWDER
Return the pot to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the finely sliced leeks for 3-4 minutes until soft (reserve the roughly chopped leeks for later). Add three-quarters of the curry powder to taste and fry for a minute until fragrant. Mix in the white wine, then simmer for a minute until absorbed. Stir through the Cream and diluted stock. Lower the heat and allow to simmer for 12-15 minutes until thickened and reduced. When the corn is done, slice the kernels off the cob. In the final 5 minutes, add the corn kernels to the pot. On completion, season to taste and remove from the heat.
BAKE THE Hake
Pat the Hake fillets dry with some paper towel and place on a lightly greased baking tray. Coat in oil, seasoning, and the remaining curry powder. Bake in the oven for 12-15 minutes until cooked through and perfectly flakey.
ZESTY SAUTÉ
Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the remaining leeks for 5-6 minutes until lightly charred. Add the rinsed baby spinach and cook for 4-5 minutes until wilted. Stir in some Lemon juice and zest to taste. On completion, season to taste and remove from the heat.
EPICE’S TABLE TO YOURS
Serve up some golden roast baby potatoes alongside the sautéed leeks and baby spinach. Cover with the creamy chowder and pop the Hake fillet on the top. Garnish with the chopped Parsley, toasted cashew, and chopped, pickled ginger. Finish off with a lemon wedge on the side. Bon appétit, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R243.14
for 4 servings · R60.78 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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Fresh Parsley needs 20 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 13% of packR7.60
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Baby Spinach needs 80 gBaby Spinach 400 g 400 g at R49.99 · 20% of packR10.00
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Curry Powder needs 40 mlRobertsons Rajah Mild and Spicy Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
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Cashew Nut Pieces needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
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Leeks needs 800 gSweet Potato and Leek Soup 400 g 400 g at R37.99 · 2.0× packsR75.98
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White Wine needs 200 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 80% of packR35.99
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Hake Fillets needs 4Sparkling Natural Spring Water 500 ml R12.99 · whole pack (size can't be divided)R12.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Pickled Ginger
- Fish Stock Sachets
- Corn On The Cob
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for EPICE’S FRAGRANT HAKE?
The preparation time for EPICE’S FRAGRANT HAKE with creamy chowder, sautéed leeks & roast potatoes is between 20 and 30 minutes.
What is the total time required to make EPICE’S FRAGRANT HAKE with creamy chowder, sautéed leeks & roast potatoes?
The total time required to make EPICE’S FRAGRANT HAKE with creamy chowder, sautéed leeks & roast potatoes is between 40 and 50 minutes.
How many servings does EPICE’S FRAGRANT HAKE provide?
4 servings
What are the main ingredients in EPICE’S FRAGRANT HAKE?
Baby Potato, Baby Spinach, Cashew Nut, Corn On The Cob, Cream, Curry Powder, Fish, Fish Stock Sachet, Hake, Leek, Lemon, Parsley, Pickled Ginger, White Wine
What is the nutritional information of EPICE’S FRAGRANT HAKE?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare EPICE’S FRAGRANT HAKE?
CHOWDER: Return the pot to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the finely sliced leeks for 2-3 minutes until soft (reserve the roughly chopped leeks for later). Add three-quarters of the curry powder to taste and fry for a minute until fragrant. Mix in the white wine, then simmer for a minute until absorbed. Stir through the cream and diluted stock. Lower the heat and allow to simmer for 10-12 minutes until thickened and reduced. When the corn is done, slice the kernels off the cob. In the final 5 minutes, add the corn kernels to the pot. On completion, season to taste and remove from the heat. ZESTY SAUTÉ: Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the remaining leeks for 3-4 minutes until lightly charred. Add the rinsed baby spinach and cook for 3-4 minutes until wilted. Stir in some lemon juice and zest to taste. On completion, season to taste and remove from the heat. PREP & TOAST THE CASHEWS: Dilute the fish stock with 400ml of boiling water. Cut the trimmed leeks in half lengthways and rinse thoroughly. Roughly chop half of them into chunks and set aside. Finely slice the remainder, keeping them separate. Place the cashew pieces in a pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. EPICE’S TABLE TO YOURS: Serve up some golden roast baby potatoes alongside the sautéed leeks and baby spinach. Cover with the creamy chowder and pop the hake fillet on the top. Garnish with the chopped parsley, toasted cashews, and chopped, pickled ginger. Finish off with a lemon wedge on the side. Bon appétit, Chef! GOLDEN ROAST: Preheat the oven to 200°C. Boil the kettle. Spread out the halved baby potatoes on a roasting tray, coat in oil, and season. Place the corn on a separate roasting tray, lightly coat in oil, and season. Pop both trays in the hot oven for 30-35 minutes until the baby potatoes are soft and golden and the corn is charred, shifting both halfway. BAKE THE HAKE: Pat the hake fillets dry with some paper towel and place on a lightly greased baking tray. Coat in oil, seasoning, and the remaining curry powder. Bake in the oven for 12-15 minutes until cooked through and perfectly flakey.
What should be prepared from my kitchen to make EPICE’S FRAGRANT HAKE?
Baby Potato, Baby Spinach, Cashew Nut, Corn On The Cob, Cream, Curry Powder, Fish, Fish Stock Sachet, Hake, Leek, Lemon, Parsley, Pickled Ginger, White Wine
How many calories does EPICE’S FRAGRANT HAKE have?
calories
How much fat content does EPICE’S FRAGRANT HAKE have?
grams