Beautifully poached hake swims in a sea of flavours: a special Shakshuka spice-flavoured tomato sauce, rich with tangy notes, garlic & golden-fried onions. Complemented with crispy poppadoms and finished with fresh coriander. Dive in, Chef!
Shakshuka-style Hake
Shakshuka-style Hake
with poppadoms & fresh coriander
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Cannellini Beans
- Fish
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Onion
- Onions
- Poppadoms
- Shakshuka Spice
- Tomato Passata
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
SHAKSHUKA SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the tomato paste, and the Shakshuka spice. Fry until fragrant, 2-3 minutes (shifting occasionally). Mix in the tomato passata and 150ml of water. Simmer until reduced and thickened, 12-15 minutes. Add a sweetener and seasoning.
POACHING AWAY
Once the sauce is simmering, submerge the hake pieces in the sauce. Pop on the lid and leave to poach until cooked through, 4-5 minutes. When the Fish is cooked, add the drained cannellini beans. Mix until warmed through, 1-2 minutes.
Poppadoms
Place a clean pan over 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. Keep flipping until golden and puffed up.
IT’S READY
Dish up a generous helping of the hake shakshuka. Garnish with the chopped coriander. Serve the crispy Poppadoms on the side for dunking. Well done, Chef!
SHAKSHUKA SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the tomato paste, and the Shakshuka spice. Fry until fragrant, 2-3 minutes (shifting occasionally). Mix in the tomato passata and 300ml of water. Simmer until reduced and thickened, 12-15 minutes. Add a sweetener and seasoning.
POACHING AWAY
Once the sauce is simmering, submerge the hake pieces in the sauce. Pop on the lid and leave to poach until cooked through, 4-5 minutes. When the Fish is cooked, add the drained cannellini beans. Mix until warmed through, 1-2 minutes.
Poppadoms
Place a clean pan over 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. Keep flipping until golden and puffed up.
IT’S READY
Dish up a generous helping of the hake shakshuka. Garnish with the chopped coriander. Serve the crispy Poppadoms on the side for dunking. Well done, Chef!
SHAKSHUKA SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic, the tomato paste, and the Shakshuka spice. Fry until fragrant, 2-3 minutes (shifting occasionally). Mix in the tomato passata and 450ml of water. Simmer until reduced and thickened, 15-20 minutes. Add a sweetener and seasoning.
POACHING AWAY
Once the sauce is simmering, submerge the hake pieces in the sauce. Pop on the lid and leave to poach until cooked through, 5-6 minutes. When the Fish is cooked, add the drained cannellini beans. Mix until warmed through, 1-2 minutes.
Poppadoms
Place a clean pan over 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. Keep flipping until golden and puffed up.
IT’S READY
Dish up a generous helping of the hake shakshuka. Garnish with the chopped coriander. Serve the crispy Poppadoms on the side for dunking. Well done, Chef!
SHAKSHUKA SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic, the tomato paste, and the Shakshuka spice. Fry until fragrant, 2-3 minutes (shifting occasionally). Mix in the tomato passata and 500ml of water. Simmer until reduced and thickened, 15-20 minutes. Add a sweetener and seasoning.
POACHING AWAY
Once the sauce is simmering, submerge the hake pieces in the sauce. Pop on the lid and leave to poach until cooked through, 5-6 minutes. When the Fish is cooked, add the drained cannellini beans. Mix until warmed through, 1-2 minutes.
Poppadoms
Place a clean pan over 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. Keep flipping until golden and puffed up.
IT’S READY
Dish up a generous helping of the hake shakshuka. Garnish with the chopped coriander. Serve the crispy Poppadoms on the side for dunking. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Shakshuka-style Hake?
The preparation time for Shakshuka-style Hake with poppadoms & fresh coriander is between 25 and 40 minutes.
What is the total time required to make Shakshuka-style Hake with poppadoms & fresh coriander?
The total time required to make Shakshuka-style Hake with poppadoms & fresh coriander is between 40 and 55 minutes.
How many servings does Shakshuka-style Hake provide?
4 servings
What are the main ingredients in Shakshuka-style Hake?
Cannellini Beans, Fish, Fresh Coriander, Garlic Clove, Garlic Cloves, Line-caught Hake Fillet, Line-caught Hake Fillets, Onion, Onions, Poppadoms, Shakshuka Spice, Tomato Passata, Tomato Paste
What is the nutritional information of Shakshuka-style Hake?
Calories: 348, Carbs: 44 grams, Fat: grams, Protein: 33.1 grams, Sugar: 12.4 grams, Salt: 1414 grams
How do I prepare Shakshuka-style Hake?
SHAKSHUKA SAUCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the tomato paste, and the Shakshuka spice. Fry until fragrant, 2-3 minutes (shifting occasionally). Mix in the tomato passata and 300ml of water. Simmer until reduced and thickened, 12-15 minutes. Add a sweetener and seasoning. POACHING AWAY: Once the sauce is simmering, submerge the hake pieces in the sauce. Pop on the lid and leave to poach until cooked through, 4-5 minutes. When the fish is cooked, add the drained cannellini beans. Mix until warmed through, 1-2 minutes. POPPADOMS: Place a clean pan over 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. Keep flipping until golden and puffed up. IT’S READY: Dish up a generous helping of the hake shakshuka. Garnish with the chopped coriander. Serve the crispy poppadoms on the side for dunking. Well done, Chef!
What should be prepared from my kitchen to make Shakshuka-style Hake?
Cannellini Beans, Fish, Fresh Coriander, Garlic Clove, Garlic Cloves, Line-caught Hake Fillet, Line-caught Hake Fillets, Onion, Onions, Poppadoms, Shakshuka Spice, Tomato Passata, Tomato Paste
How many calories does Shakshuka-style Hake have?
348 calories
How much fat content does Shakshuka-style Hake have?
grams
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