For company
Hake & prawn skillet
The Good Friday hero from Woolworths Taste 2025 — pearly hake and pink prawns simmered in a smoky, garlicky tomato sauce, all in one pan. I keep making this. It is fantastic.
Recipe from Woolworths Taste magazine (South Africa), Easter 2025 issue.
Method
- 01
Pat the hake dry and season with salt and pepper. Heat 2 tbsp olive oil in a wide oven-proof skillet over medium-high heat and sear the fillets for 1 minute a side, just to colour. Lift out.
- 02
Add the remaining oil, the onion and a pinch of salt. Cook for 6–8 minutes until soft. Stir in the garlic, smoked paprika, chilli flakes and tomato paste and cook for 1 minute.
- 03
Pour in the wine and let it bubble for 1 minute, then add the tinned tomatoes and stock. Simmer for 8–10 minutes until the sauce is glossy and thickened.
- 04
Nestle the hake back into the sauce, tuck the prawns around it, cover and cook for 5–6 minutes until the fish flakes and the prawns are pink and just cooked through.
- 05
Scatter with parsley and serve straight from the pan with lemon wedges and crusty bread for mopping.
Keep cooking
