Fish on Friday
South Sea Islands Fish & Sweet Potato Stew
with Scottish Hake
I have received some more wonderful fresh fish from Delish Fish. Delish Fish offers and amazing “shore to door” fish delivery service and in my recent pack of fresh fish I received some wild Scottish hake fillets. I am a big fan of hake and with dwindling stocks of cod and strict fishing quotas in place, hake makes a great alternative for any recipe that calls for a firm white fish. Hake is a member of the cod family, and here are some more facts from the Marine Stewardship Council website:
Hake are deep-sea members of the Cod family, found on the continental shelf and slope to depths over 1,000 meters.
They are a mild fish, having a more subtle flavour than cod. Hake are considered one of the best fish in the whiting family because of its firm, sweet, white meat and medium flake. The fish has a soft, iron-grey skin and silvery belly. The flesh when raw is naturally very soft, but when cooked it becomes firm and meaty.
I was tempted to cook a simple pan-fried hake dish for lunch, and then I remembered a recipe that my mum makes, a South Pacific inspired spicy fish stew: I think she she got the original recipe from a supermarket leaflet or magazine, and she adapted it slightly to suit her and my dad’s tastes. I asked her for the recipe and then proceeded to adapt it myself! I wanted a warm and lightly spiced stew where the hake would still stand up to the sauce and not be overpowered by it. I also wanted to add a few prawns to make the stew more luxurious……this stew is a one pot meal, but I love it when served with rice as well as all of the extra garnishes.
My lovely wild hake fillets came individually sealed in handy portions and were practically packed in a special box with a gel sachet to keep all the fish cold and fresh. They are caught in the cold waters of the North East Atlantic and are wonderful when fried, poached, roasted or when added to fish pies and stews. As you can see from my photos, the fish kept its shape when added to the stew for the last five minutes or so to cook, and all the flavours of the spices, as well as the sweet potatoes really worked beautifully with this tasty white fish. If you are planning on serving this to the whole family including the children, then by all means omit the hot red chilli, but do try to serve the stew with the extra “sambals” of cashew nuts and flaked coconut, they really add a nice crunchy texture to the overall dish.
I love my fish on Fridays meals, and with receiving such a lovely box of fish, expect more fresh Scottish fish recipes on the blog over the next few weeks, well I AM a Fish Fanatic!
That’s it for today, I am back tomorrow with my Herbs on Saturday post and some more violet recipes as well as some more treats over the weekend. See you later, Karen.