Hake and Potato Stew with Roasted Garlic Mayonnaise

  • Preparation 15 MIN
    Cooking 20 MIN
  • Servings 4
Firm, flaky white fish holds up well when gently poached in a savoury, well-rounded broth. Here, fillets of hake (a versatile, affordable alternative to cod), dusted with smoked paprika, take a dip in clam juice, diced tomatoes and Yukon Gold potatoes, with some jalapeño for a hint of spice. And to take the dish to family-favourite territory, a generous dollop of roasted-garlic mayo.



  1. In a bowl, toss the hake with the salt and smoked paprika. Set aside.
  2. In a large skillet over medium heat, brown the garlic in the oil. Remove 2 tsp (10 ml) of the garlic-infused oil and set aside in a small bowl.
  3. Add the jalapeño, clam juice, tomatoes and potatoes to the skillet. Bring to a boil, then simmer over medium-low heat for 15 minutes. Season with pepper. Add the hake, cover and simmer for 3 to 4 minutes or until the fish is cooked and the potatoes are tender.
  4. Add the mayonnaise to the bowl of reserved garlic oil and mix well. Season with pepper.
  5. Serve the stew with the roasted garlic mayonnaise. Sprinkle with parsley, if desired.


Eco-friendly tip: Wild U.S. hake is your best bet, but Nova Scotia haddock and farmed Atlantic halibut will also work well.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.