Hake and Potato Stew with Roasted Garlic Mayonnaise

Hake and Potato Stew with Roasted Garlic Mayonnaise

  • Preparation 15 min
  • Cooking 20 min
  • Servings 4

Firm, flaky white fish holds up well when gently poached in a savoury, well-rounded broth. Here, fillets of hake (a versatile, affordable alternative to cod), dusted with smoked paprika, take a dip in clam juice, diced tomatoes and Yukon Gold potatoes, with some jalapeño for a hint of spice. And to take the dish to family-favourite territory, a generous dollop of roasted-garlic mayo.

Featured in RICARDO Magazine SPRING 2019
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free




Note from Ricardo

Eco-friendly tip: Wild U.S. hake is your best bet, but Nova Scotia haddock and farmed Atlantic halibut will also work well.

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan

RICARDO The Rock 12" Frypan

61.99 $

This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.

Shop now