Basque-Style Hake Stew with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

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 recipe, ready in about 35 minutes, pairs hake fillets, olive oil, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Remove from heat and stir in 2 tbsp chopped parsley. Serve immediately with crusty bread for dipping.