What are the main ingredients in Jamaican Hake Stew?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Jamaican Hake Stew

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

with crisp poppadom & hearty pumpkin

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

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

Serves 1

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 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
Jamaican Fish Spice - 20ml
Cooked Chopped Tomato - 100g
Line-caught Hake Fillet - 1
Lime Juice - 10ml
Poppadom - 1
Fresh Parsley - 4g

Download the Recipe

Serves 2

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 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
Jamaican Fish Spice - 40ml
Cooked Chopped Tomato - 200g
Line-caught Hake Fillets - 2
Lime Juice - 20ml
Poppadoms - 2
Fresh Parsley - 8g

Download the Recipe

Serves 3

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 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
Jamaican Fish Spice - 60ml
Cooked Chopped Tomato - 300g
Line-caught Hake Fillets - 3
Lime Juice - 30ml
Poppadoms - 3
Fresh Parsley - 12g

Download the Recipe

Serves 4

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 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!