Portuguese Hake Stew with Peppers and Olives

Why You’ll Love This Recipe

• Comforting one-pan meal with classic Portuguese flavors.
• Moist, flaky hake gently poaches in a vibrant tomato-pepper sauce.
• Balanced and bright thanks to green olives, fresh parsley, and lemon.
• Weeknight friendly yet elegant enough for guests.

Grocery List

• Produce: Yellow onion, red bell pepper, green bell pepper, garlic, waxy potatoes, parsley, lemon
• Dairy: None
• Pantry: Extra-virgin olive oil, dry white wine, canned diced tomatoes, low-sodium fish or vegetable stock, bay leaf, sweet paprika, red pepper flakes (optional), fine sea salt, black pepper, pitted green olives

Full Ingredients

For the stew base

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion (about 10 oz/280 g), halved and thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 tsp sweet paprika
• Pinch red pepper flakes (optional)
• 1/2 cup (120 ml) dry white wine
• 1 can (14.5 oz/410 g) diced tomatoes with juices
• 1 cup (240 ml) low-sodium fish or vegetable stock
• 1 bay leaf
• 1/2 tsp fine sea salt (for the sauce), plus more to taste

For the potatoes and fish

• 1 1/4 lb (560 g) waxy potatoes (Yukon Gold or similar), peeled and sliced 1/3 inch (8–9 mm)
• 1.5 lb (680 g) skinless hake fillets, cut into 4 evenly sized pieces
• 1/2 tsp black pepper
• 3/4 tsp fine sea salt (for the fish)
• 1/2 cup (80 g) pitted green olives
• 1 tbsp extra-virgin olive oil (to finish fish)

To finish

• 1/4 cup (10 g) chopped fresh parsley
• 1 lemon (for juice and serving wedges)

Step-by-Step Instructions

Step 1: Season the fish

Pat the hake fillets dry with paper towels. Season all over with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Let the fish rest at room temperature for 10 minutes while you prepare the vegetables; this brief rest helps the seasoning penetrate and promotes even cooking.

Step 2: Prep the vegetables and potatoes

Peel the potatoes and slice into 1/3-inch (8–9 mm) rounds so they cook evenly without breaking apart. Thinly slice the onion and both peppers. Thinly slice the garlic. Chop the parsley and cut the lemon into wedges for serving.

Step 3: Build the aromatic base

Heat 2 tablespoons olive oil in a wide, lidded skillet or braiser (11–12 inches) over medium heat. Add the onion and peppers with a pinch of salt. Cook, stirring occasionally, until softened and lightly sweet, 8–10 minutes. Stir in the garlic, paprika, and optional red pepper flakes; cook 30–60 seconds until fragrant.

Step 4: Deglaze and simmer the sauce

Pour in the white wine and simmer, stirring and scraping up any browned bits, about 1 minute. Add the diced tomatoes, stock, bay leaf, and 1/2 teaspoon salt. Bring to a gentle simmer and cook 5 minutes to marry the flavors. Stir in the potato slices, ensuring they are mostly submerged. Cover and simmer gently until the potatoes are just tender when pierced, 12–15 minutes. Avoid a hard boil to keep the slices intact.

Step 5: Gently cook the hake and olives

Nestle the seasoned hake fillets into the sauce in a single layer, spooning some sauce over the top. Tuck in the green olives. Drizzle with the remaining 1 tablespoon olive oil. Cover and simmer on low, keeping the liquid at a gentle tremble, until the fish flakes easily and reaches 130–135°F (54–57°C), about 7–10 minutes depending on thickness.

Step 6: Finish with parsley and lemon

Remove from the heat. Discard the bay leaf. Stir in the chopped parsley and squeeze over 1–2 tablespoons fresh lemon juice. Taste and adjust seasoning with additional salt, pepper, or lemon as needed. Rest 2 minutes, then serve straight from the pan with crusty bread to soak up the sauce.

Pro Tips

• Keep the simmer gentle; vigorous boiling can break the potatoes and make the fish tough.
• Cut potatoes evenly so they cook at the same pace; waxy varieties hold their shape best.
• Salt the fish early (10–15 minutes) for better seasoning and a slightly firmer, juicier texture.
• Use a wide pan so the fish can sit in a single layer and poach evenly in the sauce.
• If the sauce tastes sharp, stir in a pinch of sugar or another splash of stock to balance acidity.

Variations

• Cod or other white fish: Swap hake for cod, pollock, or halibut; adjust cook time to thickness.
• Seafood upgrade: Add a handful of clams or shrimp in the last 3–4 minutes of cooking.
• Spicier take: Add a chopped fresh chili or extra red pepper flakes for piri-piri heat.

Storage & Make-Ahead

This dish is best served right away. Leftovers keep up to 1 day in the refrigerator. To reheat, separate the fish from the sauce and warm the sauce over low heat; then slide the fish back in just until heated through to avoid overcooking. You can make the sauce (Steps 3–4) up to 2 days ahead; chill, then reheat to a gentle simmer and proceed with cooking the fish (Step 5) just before serving.

Nutrition (per serving)

Approximate: 430 calories; 38–40 g protein; 34–38 g carbohydrates; 16 g fat; 6 g fiber; 760 mg sodium. Values will vary based on specific ingredients and salt level.