Spanish Style Hake with Smoky Paprika Potatoes Recipe | Abel & Cole

Spanish Style Hake with Smoky Paprika Potatoes

Cooking time
Serves2 people
Spanish Style Hake with Smoky Paprika Potatoes

This one pan wonder is a Spanish classic. The soft new potatoes soak up the flavours from the mix of spices and caramelised onion, and the hake cooks to perfection on top.


  • 500g new potatoes
  • 1 onion
  • 1 celery stick
  • 1 pointed red pepper
  • 2 garlic cloves
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • A pinch or two of cayenne/chilli powder
  • 2 hake fillets
  • 50g lamb's lettuce
  • Sea salt
  • 2 tbsp water
  • Freshly ground pepper
  • 1 tbsp olive oil
  • 250ml boiling water

Prep: 15 mins | Cook: 35 mins

Buy the ingredients to start making your own
Add Ingredients To Basket


1. Put a pan of salted water on to boil. Scrub and roughly chop the potatoes. When the water is boiling, add the potatoes to the pan. Simmer for 10 mins till they're just soft, then drain well.
2. While the potatoes simmer, prepare the veg. Peel and finely chop the onion. Trim the celery and finely slice it. Halve the pepper and scoop out the seeds. Roughly chop it. Peel and crush the garlic.
3. Warm a deep frying pan or wok over a medium heat for 1 min. Add 1 tsp each fennel and coriander seeds. Toast for 30 secs, then add the onion and celery with 2 tbsp water. Stir in 1 tsp each smoked paprika and ground cumin. Add a pinch or 2 of cayenne pepper (it's spicy, so add as much or as little as you like). Season with salt and pepper.
4. Cook and stir the onions for 5 mins, till the onions have softened a little. If they start to stick, add a splash more water. Scoop the onions onto a plate.
5. Put the pan back on the heat and add 1 tbsp oil. Add the drained potatoes and the red pepper. Stir and fry for 8-10 mins till they're golden and a little browned in places.
6. Add the onions back to the pan. Add the garlic. Stir to mix everything together. Pour in 250ml boiling water. Lay the hake fillets in the pan. Pop on a lid (or use a baking tray to cover the pan if you don't have a lid) and cook over a medium heat for 10 mins till the hake is white, opaque and flakes easily when pressed with a fork.
7. Serve the hake and spicy potatoes with a handful of lamb's lettuce to garnish.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop