eCook Meal
Hake Puttanesca
with savoury basmati rice & fresh oregano
On a bed of onion-layered basmati rice comes crispy-skin hake. This is taken up quite a few levels on the taste ‘o metre with a rich puttanesca sauce, featuring tangy tomato passata, NOMU Italian Rub, fresh oregano, white wine, capers, and olives. Enjoy your delish fish, Chef!
Serving guide
Choose your portion size.
READY THE RICE
Place a pot for the rice over medium-high heat with a drizzle of oil. When hot, fry ½ the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the rinsed rice and 150ml of salted water. Cover 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.
PERFECT PUTTANESCA
Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the remaining Onion until golden, 4-5 minutes (shifting occasionally). Add the grated Garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 30-60 seconds.
ALMOST TIME TO WINE & DINE
When the wine is almost all evaporated, add the tomato passata, 100ml of water, the drained Capers, and the halved olives. Lower the heat and simmer until slightly reduced, 8-10 minutes. Stir through ½ the chopped Oregano, a sweetener, and seasoning.
CRISPY-SKIN HAKE
Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, 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 and season.
DIVE INTO DINNER!
Dish up the fluffy rice and the golden hake. Drizzle over the puttanesca sauce and garnish with the remaining Oregano.
READY THE RICE
Place a pot for the rice over medium-high heat with a drizzle of oil. When hot, fry ½ the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the rinsed rice and 300ml of salted water. Cover 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.
PERFECT PUTTANESCA
Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the remaining Onion until golden, 4-5 minutes (shifting occasionally). Add the grated Garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 30-60 seconds.
ALMOST TIME TO WINE & DINE
When the wine is almost all evaporated, add the tomato passata, 200ml of water, the drained Capers, and the halved olives. Lower the heat and simmer until slightly reduced, 8-10 minutes. Stir through ½ the chopped Oregano, a sweetener, and seasoning.
CRISPY-SKIN HAKE
Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, 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 and season.
DIVE INTO DINNER!
Dish up the fluffy rice and the golden hake. Drizzle over the puttanesca sauce and garnish with the remaining Oregano.
READY THE RICE
Place a pot for the rice over medium-high heat with a drizzle of oil. When hot, fry ½ the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the rinsed rice and 450ml of salted water. Cover 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.
PERFECT PUTTANESCA
Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the remaining Onion until golden, 6-7 minutes (shifting occasionally). Add the grated Garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 1-2 minutes.
ALMOST TIME TO WINE & DINE
When the wine is almost all evaporated, add the tomato passata, 300ml of water, the drained Capers, and the halved olives. Lower the heat and simmer until slightly reduced, 10-12 minutes. Stir through ½ the chopped Oregano, a sweetener, and seasoning.
CRISPY-SKIN HAKE
Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, 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 and season.
DIVE INTO DINNER!
Dish up the fluffy rice and the golden hake. Drizzle over the puttanesca sauce and garnish with the remaining Oregano.
READY THE RICE
Place a pot for the rice over medium-high heat with a drizzle of oil. When hot, fry ½ the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the rinsed rice and 600ml of salted water. Cover 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.
PERFECT PUTTANESCA
Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the remaining Onion until golden, 6-7 minutes (shifting occasionally). Add the grated Garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 1-2 minutes.
ALMOST TIME TO WINE & DINE
When the wine is almost all evaporated, add the tomato passata, 400ml of water, the drained Capers, and the halved olives. Lower the heat and simmer until slightly reduced, 10-12 minutes. Stir through ½ the chopped Oregano, a sweetener, and seasoning.
CRISPY-SKIN HAKE
Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, 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 and season.
DIVE INTO DINNER!
Dish up the fluffy rice and the golden hake. Drizzle over the puttanesca sauce and garnish with the remaining Oregano.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R141.33
for 4 servings · R35.33 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Tomato Paste needs 40 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Pitted Kalamata Olives needs 100 gKalamata Olives 825 g 825 g at R149.99 · 12% of packR18.18
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
-
Fresh Oregano needs 10 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
-
White Wine needs 80 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 32% of packR14.40
-
Capers needs 40 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 20% of packR19.00
Not in the Woolies basket — source these elsewhere:
- Line-caught Hake Fillets
- Tomato Passata
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Hake Puttanesca?
The preparation time for Hake Puttanesca with savoury basmati rice & fresh oregano is between 20 and 40 minutes.
What is the total time required to make Hake Puttanesca with savoury basmati rice & fresh oregano?
The total time required to make Hake Puttanesca with savoury basmati rice & fresh oregano is between 40 and 60 minutes.
How many servings does Hake Puttanesca provide?
4 servings
What are the main ingredients in Hake Puttanesca?
Capers, Fish, Garlic, Line-caught Hake Fillets, NOMU Italian Rub, Onion, Oregano, Pitted Kalamata Olives, Tomato Passata, Tomato Paste, White Basmati Rice, White Wine
What is the nutritional information of Hake Puttanesca?
Calories: 518, Carbs: 79 grams, Fat: grams, Protein: 32.8 grams, Sugar: 12.2 grams, Salt: 1236 grams
How do I prepare Hake Puttanesca?
ALMOST TIME TO WINE & DINE: When the wine is almost all evaporated, add the tomato passata, 200ml of water, the drained capers, and the halved olives. Lower the heat and simmer until slightly reduced, 8-10 minutes. Stir through ½ the chopped oregano, a sweetener, and seasoning. CRISPY-SKIN HAKE: Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, 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 and season. READY THE RICE: Place a pot for the rice over medium-high heat with a drizzle of oil. When hot, fry ½ the diced onion until golden, 4-5 minutes (shifting occasionally). Add the rinsed rice and 300ml of salted water. Cover 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. DIVE INTO DINNER!: Dish up the fluffy rice and the golden hake. Drizzle over the puttanesca sauce and garnish with the remaining oregano. PERFECT PUTTANESCA: Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the remaining onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 30-60 seconds.
What should be prepared from my kitchen to make Hake Puttanesca?
Capers, Fish, Garlic, Line-caught Hake Fillets, NOMU Italian Rub, Onion, Oregano, Pitted Kalamata Olives, Tomato Passata, Tomato Paste, White Basmati Rice, White Wine
How many calories does Hake Puttanesca have?
518 calories
How much fat content does Hake Puttanesca have?
grams