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Hake shoulder steaks are sliced from the top of the fish. They're a meaty cut that are delicious pan fried till crisp and flaky. Serve them on top of a rich mix of sweet peppers, spicy chorizo and tender butter beans for a hearty meal full of Spanish flavours.
Prep: 10 mins | Cook: 30 mins
Really great dish - the sauce/stew would be more than good enough without the hake - but the hake was a lovely addition. Looked exactly like the photo and had a great depth of flavour for minimal cooking time. For me, the sauce/stew would have easily fed 4.
Delicious I used cannellini beans instead of butter, because that’s what I had, and none the worst for that. Thought there would be too much red pepper but I was wrong. I am a solo household so ate over two days (hake cooked fresh obvs) and the stew was none the worst for that. BTW, A&C, I reckon the photo is wrong.
Looking forward to trying this recipe this week, but is this the right photo??? Star rating is 3 because I am yet to try, but would like to know what it is supposed to look like.