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 (p. 68)
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers



    • 1 1/2 lb (675 g) skinless hake fillets, cut into large cubes
    • 1 tsp salt
    • 1 tsp smoked paprika
    • 4 garlic cloves, finely chopped
    • 2 tbsp (30 ml) olive oil
    • 1 small jalapeño pepper, seeded and chopped
    • 1 bottle (236 ml) clam juice
    • 1 can (14 oz/398 ml) diced tomatoes
    • 3 cups (480 g) Yukon Gold potatoes, unpeeled and diced
    • 6 tbsp (90 ml) mayonnaise
    • 1 tbsp parsley, finely chopped (optional)


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