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Tomato and Olive Hake Fish Stew

1 lb Hake fillets cut into 3 oz pieces

2 cups canned crushed tomatoes

1 T tomato paste

½ cup of olives

1 red onion diced

½ bulb of fennel remove core and slice thin

4 cloves garlic sliced

1 t paprika

1 t ground coriander

1 t cinnamon

¼ cup marsala or any red wine

¼ cup chicken broth

¼ cup fresh cilantro leaves to garnish

¼ lb mussels or clams (optional)


In a large sauce pot heat ¼ cup of olive oil on medium high heat.

Season your hake pieces with salt and pepper sear in the hot oil. When the pieces are just browned, remove and reserve. The fish will finish in the sauce later.

Add the onion and fennel to the pot and sauté until lightly browned and translucent. Add the garlic, olives and spices. When it starts to stick add the wine to deglaze. When the liquid has to reduce to half add in the crushed tomato, tomato paste and chicken broth. Bring to a boil and reduce to a simmer and cook for 5 minutes.

Place your fish pieces (and mussels and clams if chosen) on top of the sauce. Cover and simmer for about 5-8 minutes or until the fish is cooked and the mussels have opened.

Serve in a bowl with fresh cilantro and lemon zest

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