Basque-Style Hake Stew with Smoked Paprika
A vibrant seafood stew featuring tender hake fillets simmered in a rich tomato-garlic broth with smoked paprika and fresh herbs, evoking the coastal charm of Bizkaia. This mediterranean-inspired seafood ready in about 35 minutes pairs hake fillets, olive oil, finely diced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz hake fillets
- 3 tbsp olive oil
- 1/2 cup, finely diced red onion
- 3, minced garlic cloves
- 14 oz canned diced tomatoes
- 1/2 cup dry white wine
- 1 tsp smoked paprika
- 1 tbsp, chopped fresh thyme
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Pat hake fillets dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then sear hake for 2 minutes per side until golden brown; remove and set aside.
- Step 2: In the same skillet, add remaining 1 tbsp olive oil, then cook red onion and garlic for 3 minutes until softened and fragrant, stirring frequently to prevent burning.
- Step 3: Stir in diced tomatoes, 1/2 tsp smoked paprika, and 1/2 tsp regular paprika, cooking for 2 minutes until tomatoes break down. Add white wine and simmer for 3 minutes until liquid reduces by half.
- Step 4: Return hake to the skillet, nestling it into the sauce. Simmer gently for 6 minutes until fish is cooked through and flakes easily with a fork. Stir in fresh thyme and cook for 1 minute more.
- Step 5: Remove from heat and stir in 2 tbsp chopped parsley. Serve immediately with crusty bread for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Basque-Style Hake Stew with Smoked Paprika take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Basque-Style Hake Stew with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep hake fillets from drying out.
Can I substitute ingredients in Basque-Style Hake Stew with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Basque-Style Hake Stew with Smoked Paprika for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Basque-Style Hake Stew with Smoked Paprika?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to seafood dish. We make it weekly.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
