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,

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