Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Start a stock: bring the trimmings and the fish head to the boil in water with half the onion and the bay leaf, for about 20 minutes. Strain and reserve the stock.
- Make a sauté with the remaining onion, the garlic, the chopped tomato and the chopped bell pepper in the olive oil.
- Add the potato in cubes, cover with the fish stock (instead of water), season with salt and leave to cook for 15 minutes.
- Blend half the soup to thicken and return to the heat.
- Add the hake fillets in pieces and let cook for 8 minutes over a low heat.
- Finish with chopped coriander and a drizzle of olive oil.
Shopping tip
The secret is the stock: the trimmings and the fish head give it much more flavour than water. Serve with toasted bread.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.