Hake Fish Stew
Last week we ended up not eating our Creamy Hake Bake, as we didn't get back until late from our trip to the Science Museum, so we ate it the Hake on the Saturday night whilst watching Doctor Who. As I'm normally with my Mum on a Saturday taking her shopping, Daddy has to cook dinner but this Hake Fish Stew was so simple he had no objections to creating the recipe with me in a few minutes and then cooking it and working out any problems himself.
One Onion finely diced
One can of Heinz Five Beanz
One Can of Chopped Tomatoes
5 small/medium potatoes, peeled and cubed
Olive Oil
Four fillets of Hake (or any other fish you have or fancy)
Gently fry the onions in a glug of Olive Oil in a medium sized Saucepan until they are translucent.
Add the potatoes and fry for two or three minutes, stirring to make sure that all sides of the potatoes are heated.
Add the cans of Beanz and Tomatoes and simmer for twenty minutes.
Around ten minutes into the simmer heat a griddle (if you have one) or a frying pan, with a small amount of Olive Oil and add the Fish skin side down. After a couple of minutes the skin will start to crisp up, but leave the fish on the skin side for four minutes total before turning it over and cooking again for a further three or four minutes so the fillet is cooked the whole way through.
Serve the fish atop of the bean stew mixture, as that's what they do in fancy restaurants.
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Ingredients
One Onion finely diced
One can of Heinz Five Beanz
One Can of Chopped Tomatoes
5 small/medium potatoes, peeled and cubed
Olive Oil
Four fillets of Hake (or any other fish you have or fancy)
Method
Gently fry the onions in a glug of Olive Oil in a medium sized Saucepan until they are translucent.
Add the potatoes and fry for two or three minutes, stirring to make sure that all sides of the potatoes are heated.
Add the cans of Beanz and Tomatoes and simmer for twenty minutes.
Around ten minutes into the simmer heat a griddle (if you have one) or a frying pan, with a small amount of Olive Oil and add the Fish skin side down. After a couple of minutes the skin will start to crisp up, but leave the fish on the skin side for four minutes total before turning it over and cooking again for a further three or four minutes so the fillet is cooked the whole way through.
Serve the fish atop of the bean stew mixture, as that's what they do in fancy restaurants.
Have you added A Mother's Ramblings to your RSS Reader? Make sure you never miss a brilliant lunch or a fantastic family moment.
Also don't forget to follow my Weight Loss and Fitness Journey at Pippa World too!