This fish and white bean stew can be made with different types of fish including kingklip, sole, butterfish, and hake.
What You’ll Need - Serves 2 -4
2 large skinless fillets of hake
200g cannellini beans
1 onion
400g can of tomatoes
4 garlic cloves
2 tsp smoked paprika
2 tsp oregano
1 tsp cumin
1 cup fresh basil
1 cup fish or vegetable stock
1 lemon
4 tbs vegetable or olive oil
salt and pepper to taste
Prep - 10 minutes
Slice your fillets into large chunks (ideally, divide your hake fillet into 3 equal pieces. If you’re using any other fish, use 5cm by 5cm as your guide).
Season your fish with salt.
Peel and finely chop your onion.
Finely mince your garlic cloves.
Let’s Get Cooking - 25 minutes
In a large saucepan or pot, heat your vegetable oil and add your onions. Fry your onions until soft and cooked.
Add your garlic and cook with the onions for a further 1 minute.
Add your can of tomatoes and stir. Allow to simmer until the tomatoes are soft and cooked.
Season with paprika, oregano, cumin, salt, and pepper.
Reduce your heat to medium.
Add your stock and bring to a boil then add your beans and combine.
Gently place the fish into the pan and cover allowing the fish to cook for 10 minutes.
Open the pan and add the basil stirring it into the sauce to wilt it.
Remove the pan from the heat and squeeze the lemon juice over the fish.
Serve over some rice, with fresh bread or mashed potatoes.
Love,
V