With its fusion of flavour and spices, Jamaican food is known as a comforting cuisine with surprising kicks of heat and refreshing ingredients for balance. This hake stew expertly combines tangy tomato notes and zesty lime juice with fried onion & pumpkin for a unique and memorable eating experience.
Jamaican Hake Stew
Jamaican Hake Stew
with crisp poppadom & hearty pumpkin
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Cooked Chopped Tomato
- Fish
- Fresh Parsley
- Jamaican Fish Spice
- Lime Juice
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Onion
- Onions
- Poppadom
- Poppadoms
- Pumpkin Chunks
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
BROWN THE VEG
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion and the Pumpkin Chunks until browned and starting to soften, 5-6 minutes (shifting occasionally).
SPICY TOMATO SAUCE
Add the Tomato Paste, the Fish/" title="View all our recipes with Fish at eCook">Fish-spice/" title="View all our recipes with Jamaican Fish Spice at eCook">Jamaican Fish Spice, and cook until fragrant, 1-2 minutes (shifting constantly). Stir through the Cooked Chopped Tomato, a sweetener and 200ml of water. Simmer until reduced and thickening, 8-10 minutes.
CRISPY Poppadom
While the sauce is reducing, place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadom, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadom in the microwave until crispy, 20-30 seconds.
FLAKY HAKE
When the sauce has 5 minutes remaining, submerge the hake pieces into the sauce and simmer for the remaining time until cooked through and flaking. Remove from the heat, season and drizzle over the Lime Juice.
JAMAICAN ME HUNGRY
Serve up a generous helping of the steaming hake stew and scatter over the chopped parsley. Serve a Poppadom on the side for scooping. Get eating, Chef!
Onion - 1
Pumpkin Chunks - 200g
Tomato Paste - 10ml
Fish/" title="View all our recipes with Fish at eCook">Fish-spice/" title="View all our recipes with Jamaican Fish Spice at eCook">Jamaican Fish Spice - 20ml
Cooked Chopped Tomato - 100g
Fish/" title="View all our recipes with Fish at eCook">Fish/line-caught-hake-fillet/" title="View all our recipes with Line-caught Hake Fillet at eCook">Line-caught Hake Fillet - 1
Lime Juice - 10ml
Poppadom - 1
Fresh Parsley - 4g
BROWN THE VEG
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion and the Pumpkin Chunks until browned and starting to soften, 5-6 minutes (shifting occasionally).
SPICY TOMATO SAUCE
Add the Tomato Paste, the Fish/" title="View all our recipes with Fish at eCook">Fish-spice/" title="View all our recipes with Jamaican Fish Spice at eCook">Jamaican Fish Spice, and cook until fragrant,1-2 minutes (shifting constantly). Stir through the Cooked Chopped Tomato, a sweetener and 400ml of water. Simmer until reduced and thickening, 8-10 minutes.
CRISPY Poppadoms
While the sauce is reducing, place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the Poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
FLAKY HAKE
When the sauce has 5 minutes remaining, submerge the hake pieces into the sauce and simmer for the remaining time until cooked through and flaking. Remove from the heat, season and drizzle over the Lime Juice.
JAMAICAN ME HUNGRY
Serve up a generous helping of the steaming hake stew and scatter over the chopped parsley. Serve a Poppadom on the side for scooping. Get eating, Chef!
Onion - 1
Pumpkin Chunks - 400g
Tomato Paste - 20ml
Fish/" title="View all our recipes with Fish at eCook">Fish-spice/" title="View all our recipes with Jamaican Fish Spice at eCook">Jamaican Fish Spice - 40ml
Cooked Chopped Tomato - 200g
Fish/" title="View all our recipes with Fish at eCook">Fish/line-caught-hake-fillets/" title="View all our recipes with Line-caught Hake Fillets at eCook">Line-caught Hake Fillets - 2
Lime Juice - 20ml
Poppadoms - 2
Fresh Parsley - 8g
BROWN THE VEG
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion and the Pumpkin Chunks until browned and starting to soften, 7-8 minutes (shifting occasionally).
SPICY TOMATO SAUCE
Add the Tomato Paste, the Fish/" title="View all our recipes with Fish at eCook">Fish-spice/" title="View all our recipes with Jamaican Fish Spice at eCook">Jamaican Fish Spice, and cook until fragrant,1-2 minutes (shifting constantly). Stir through the Cooked Chopped Tomato, a sweetener and 600ml of water. Simmer until reduced and thickening, 10-15 minutes.
CRISPY Poppadoms
While the sauce is reducing, place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the Poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
FLAKY HAKE
When the sauce has 5 minutes remaining, submerge the hake pieces into the sauce and simmer for the remaining time until cooked through and flaking. Remove from the heat, season and drizzle over the Lime Juice.
JAMAICAN ME HUNGRY
Serve up a generous helping of the steaming hake stew and scatter over the chopped parsley. Serve a Poppadom on the side for scooping. Get eating, Chef!
Onions - 2
Pumpkin Chunks - 600g
Tomato Paste - 30ml
Fish/" title="View all our recipes with Fish at eCook">Fish-spice/" title="View all our recipes with Jamaican Fish Spice at eCook">Jamaican Fish Spice - 60ml
Cooked Chopped Tomato - 300g
Fish/" title="View all our recipes with Fish at eCook">Fish/line-caught-hake-fillets/" title="View all our recipes with Line-caught Hake Fillets at eCook">Line-caught Hake Fillets - 3
Lime Juice - 30ml
Poppadoms - 3
Fresh Parsley - 12g
BROWN THE VEG
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion and the Pumpkin Chunks until browned and starting to soften, 7-8 minutes (shifting occasionally).
SPICY TOMATO SAUCE
Add the Tomato Paste, the Fish/" title="View all our recipes with Fish at eCook">Fish-spice/" title="View all our recipes with Jamaican Fish Spice at eCook">Jamaican Fish Spice, and cook until fragrant,1-2 minutes (shifting constantly). Stir through the Cooked Chopped Tomato, a sweetener and 800ml of water. Simmer until reduced and thickening, 10-15 minutes.
CRISPY Poppadoms
While the sauce is reducing, place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the Poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
FLAKY HAKE
When the sauce has 5 minutes remaining, submerge the hake pieces into the sauce and simmer for the remaining time until cooked through and flaking. Remove from the heat, season and drizzle over the Lime Juice.
JAMAICAN ME HUNGRY
Serve up a generous helping of the steaming hake stew and scatter over the chopped parsley. Serve a Poppadom on the side for scooping. Get eating, Chef!
Onions - 2
Pumpkin Chunks - 800g
Tomato Paste - 40ml
Fish/" title="View all our recipes with Fish at eCook">Fish-spice/" title="View all our recipes with Jamaican Fish Spice at eCook">Jamaican Fish Spice - 80ml
Cooked Chopped Tomato - 400g
Fish/" title="View all our recipes with Fish at eCook">Fish/line-caught-hake-fillets/" title="View all our recipes with Line-caught Hake Fillets at eCook">Line-caught Hake Fillets - 4
Lime Juice - 40ml
Poppadoms - 4
Fresh Parsley - 15g
Frequently Asked Questions
What is the preparation time for Jamaican Hake Stew?
The preparation time for Jamaican Hake Stew with crisp poppadom & hearty pumpkin is between 20 and 40 minutes.
What is the total time required to make Jamaican Hake Stew with crisp poppadom & hearty pumpkin?
The total time required to make Jamaican Hake Stew with crisp poppadom & hearty pumpkin is between 35 and 55 minutes.
How many servings does Jamaican Hake Stew provide?
4 servings
What are the main ingredients in Jamaican Hake Stew?
Cooked Chopped Tomato, Fish, Fresh Parsley, Jamaican Fish Spice, Lime Juice, Line-caught Hake Fillet, Line-caught Hake Fillets, Onion, Onions, Poppadom, Poppadoms, Pumpkin Chunks, Tomato Paste
What is the nutritional information of Jamaican Hake Stew?
Calories: 322, Carbs: 46 grams, Fat: grams, Protein: 27.3 grams, Sugar: 18.7 grams, Salt: 1271 grams
How do I prepare Jamaican Hake Stew?
BROWN THE VEG: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and the pumpkin chunks until browned and starting to soften, 5-6 minutes (shifting occasionally). FLAKY HAKE: When the sauce has 5 minutes remaining, submerge the hake pieces into the sauce and simmer for the remaining time until cooked through and flaking. Remove from the heat, season and drizzle over the lime juice. SPICY TOMATO SAUCE: Add the tomato paste, the Jamaican Fish Spice, and cook until fragrant,1-2 minutes (shifting constantly). Stir through the cooked chopped tomato, a sweetener and 400ml of water. Simmer until reduced and thickening, 8-10 minutes. JAMAICAN ME HUNGRY: Serve up a generous helping of the steaming hake stew and scatter over the chopped parsley. Serve a poppadom on the side for scooping. Get eating, Chef! CRISPY POPPADOMS: While the sauce is reducing, place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
What should be prepared from my kitchen to make Jamaican Hake Stew?
Cooked Chopped Tomato, Fish, Fresh Parsley, Jamaican Fish Spice, Lime Juice, Line-caught Hake Fillet, Line-caught Hake Fillets, Onion, Onions, Poppadom, Poppadoms, Pumpkin Chunks, Tomato Paste
How many calories does Jamaican Hake Stew have?
322 calories
How much fat content does Jamaican Hake Stew have?
grams
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