eCook Meal
Shakshuka-style Hake
with poppadoms & fresh coriander
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!
Serving guide
Choose your portion size.
SHAKSHUKA SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the Garlic, the tomato paste, and the shakshuka spice. Fry until fragrant, 2-3 minutes (shifting occasionally). Mix in the tomato passata and 150ml [300ml]|#7DA0D7 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 cannellini beans. Mix until warmed through, 1-2 minutes.
POPPADOMS
Heat the poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, 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 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 Onion until golden, 4-5 minutes (shifting occasionally). Add the Garlic, the tomato paste, and the shakshuka spice. Fry until fragrant, 2-3 minutes (shifting occasionally). Mix in the tomato passata and 150ml [300ml]|#7DA0D7 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 cannellini beans. Mix until warmed through, 1-2 minutes.
POPPADOMS
Heat the poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, 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 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 Onion until golden, 6-7 minutes (shifting occasionally). Add the Garlic, the tomato paste, and the shakshuka spice. Fry until fragrant, 2-3 minutes (shifting occasionally). Mix in the tomato passata and 450ml [600ml]|#7DA0D7 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 cannellini beans. Mix until warmed through, 1-2 minutes.
POPPADOMS
Heat the poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, 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 coriander. Serve the crispy poppadoms on the side for dunking. Well done, Chef!
Onions - 2
Garlic Cloves - 2
Tomato Paste - 22,5ml
Shakshuka Spice - 60ml
Tomato Passata - 300ml
Line-caught Hake Fillets - 3
Cannellini Beans - 180g
Poppadoms - 6
Fresh Coriander - 8g
SHAKSHUKA SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the Garlic, the tomato paste, and the shakshuka spice. Fry until fragrant, 2-3 minutes (shifting occasionally). Mix in the tomato passata and 450ml [600ml]|#7DA0D7 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 cannellini beans. Mix until warmed through, 1-2 minutes.
POPPADOMS
Heat the poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, 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 coriander. Serve the crispy poppadoms on the side for dunking. Well done, Chef!
Onions - 2
Garlic Cloves - 2
Tomato Paste - 30ml
Shakshuka Spice - 80ml
Tomato Passata - 400ml
Line-caught Hake Fillets - 4
Cannellini Beans - 240g
Poppadoms - 8
Fresh Coriander - 10g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R127.00
for 4 servings · R31.75 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Tomato Paste needs 30 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Cannellini Beans needs 240 gCannellini Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Poppadoms needs 8Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Shakshuka Spice
- Line-caught Hake Fillets
- Tomato Passata
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Line-caught Hake Fillets, Onion, Poppadom, Shakshuka Spice, Tomato Passata, Tomato Paste
What is the nutritional information of Shakshuka-style Hake?
Calories: 376, Carbs: 47 grams, Fat: grams, Protein: 33.4 grams, Sugar: 15.2 grams, Salt: 1173 grams
How do I prepare Shakshuka-style Hake?
POPPADOMS: Heat the poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, 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. SHAKSHUKA SAUCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the garlic, the tomato paste, and the shakshuka spice. Fry until fragrant, 2-3 minutes (shifting occasionally). Mix in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until reduced and thickened, 12-15 minutes. Add a sweetener and seasoning. IT’S READY: Dish up a generous helping of the hake shakshuka. Garnish with the coriander. Serve the crispy poppadoms on the side for dunking. Well done, Chef! 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 cannellini beans. Mix until warmed through, 1-2 minutes.
What should be prepared from my kitchen to make Shakshuka-style Hake?
Cannellini Beans, Fish, Fresh Coriander, Garlic, Line-caught Hake Fillets, Onion, Poppadom, Shakshuka Spice, Tomato Passata, Tomato Paste
How many calories does Shakshuka-style Hake have?
376 calories
How much fat content does Shakshuka-style Hake have?
grams