Spanish Hake Stew with Potatoes, Peas, and Saffron

Spanish hake stew is a comforting one-pot dish of tender white fish and potatoes simmered with onion, paprika, saffron, and broth, then finished with peas and parsley. Recipes vary across Spain and from household to household; this version makes a gently savory, brothy stew that is satisfying without hiding hake’s delicate flavor.

Ingredients

1½ pounds hake fillets (680 g), skin removed if desired, cut into 4 portions
2 tablespoons extra-virgin olive oil (30 ml)
1 medium yellow onion (about 150 g), finely chopped
1 medium red bell pepper (about 150 g), cored and diced
3 garlic cloves (about 9 g), finely chopped
1 teaspoon sweet Spanish paprika (about 2 g)
A generous pinch saffron threads (about 0.1 g), lightly crushed
1½ pounds waxy potatoes (680 g), such as Yukon Gold, peeled if desired and cut into ¾-inch (2 cm) chunks
½ cup dry white wine (120 ml)
3 cups fish stock (710 ml), preferably low-sodium
1 bay leaf
¾ teaspoon fine salt (about 4 g), plus more to taste
¼ teaspoon freshly ground black pepper (about 0.5 g)
1 cup frozen peas (150 g), no need to thaw
2 tablespoons chopped fresh flat-leaf parsley (about 8 g)
1 lemon, cut into wedges, for serving

Instructions

Prepare the ingredients. Allow about 23 minutes to chop the onion, pepper, garlic, and potatoes, portion the hake, and measure everything. Pat the fish dry with paper towels and check carefully for pin bones. Keep the pieces chilled while you start the stew; cold fish is easier to handle and will be added only near the end.
Soften the vegetables. Set a heavy, wide pot or Dutch oven over medium heat and add the olive oil. When it shimmers, stir in the onion and bell pepper. Cook for 7 minutes, stirring occasionally, until softened but not deeply browned. Lower the heat if the onion starts to catch; a gentle, sweet vegetable base is more suitable here than a dark, caramelized one.
Add garlic and seasonings. Stir in the garlic, paprika, and crushed saffron. Cook for 1 minute, stirring constantly so the garlic does not burn and the paprika does not turn bitter. The saffron will bloom in the warm oil, while the paprika gives the broth its characteristic red-gold color. If your saffron threads are difficult to crush, rub them between your fingers over the pot.
Coat the potatoes and add wine. Add the potato chunks and stir for 3 minutes so they are coated in the seasoned oil. Pour in the white wine and simmer for 2 minutes, scraping the bottom of the pot with a wooden spoon to loosen any flavorful browned bits. Let the sharp smell of alcohol dissipate before adding the stock.
Simmer until the potatoes are nearly tender. Add the fish stock, bay leaf, salt, and black pepper. Bring the liquid just to a simmer, then lower the heat, cover partially, and cook for 18 minutes. Stir gently once or twice, taking care not to break up the potatoes. They should be almost tender when pierced with a knife, with a little resistance at the center; they will finish cooking with the fish.
Add peas and hake. Stir in the frozen peas and let the broth return to a gentle simmer for 3 minutes. Nestle the hake portions among the potatoes, spoon a little broth over each piece, and cover the pot. Cook for 8 minutes without vigorously boiling or stirring. Check the thickest part of a portion with a food thermometer: USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish. If a thicker piece has not reached that temperature, cook it for another minute or two and check again.
Finish and serve. Remove the bay leaf, taste the broth, and adjust the salt and pepper. Scatter the parsley over the top. Lift the fish carefully with a broad spatula so the portions stay intact, and ladle the potatoes, peas, and broth around them. Serve hot with lemon wedges for squeezing at the table.

Tips

Choose fish that holds together. Fresh or thawed hake is ideal, but cod, pollock, or haddock work well if hake is unavailable. Choose fairly thick, even pieces so they cook at roughly the same pace. Very thin fillets can turn flaky before the potatoes are ready, so add those later and begin checking their temperature after a few minutes.
Keep the simmer gentle. A hard boil can make hake break apart and cause potatoes to crumble into the broth. Once the stock reaches a simmer, turn the heat down until you see only occasional bubbles. Use a wide pot if possible, which gives the potato pieces room to cook evenly and lets you nestle in the fish without stacking it.
Adjust the broth to your preference. The stew should be brothy enough to spoon into bowls, but not watery. If you want a thicker texture, press one or two cooked potato chunks against the side of the pot and stir them into the liquid before adding the fish. For a looser stew, add a splash of warm stock. Avoid stirring once the fish is in the pot.
Use good substitutes thoughtfully. Fish stock gives the closest savory, coastal flavor. If it is hard to find, use vegetable broth or mild chicken broth; either will taste less distinctly of the sea, so season carefully. Saffron is traditional in many Spanish-style versions but can be costly: you can leave it out or use a small pinch of turmeric for color, knowing turmeric will not reproduce saffron’s floral aroma.

Serving Suggestions

Serve the stew in warm, shallow bowls so each serving gets a good share of fish, potatoes, peas, and saffron-colored broth. Crusty bread is especially useful for soaking up the liquid; rice is another option if you want a more substantial meal, though the potatoes already make the stew filling. Add lemon at the table rather than squeezing it into the whole pot, so everyone can choose how bright they want the broth. A simple green salad or lightly dressed sliced tomatoes provide a fresh contrast without competing with the gentle flavor of the hake.

Variations

For a more traditional, spare flavor, leave out the red pepper and let onion, garlic, paprika, saffron, potatoes, and fish stock form the base. Some Spanish home-style fish stews include chopped tomato; add one medium ripe tomato (about 150 g), grated or finely diced, after the onion softens, and cook it for a few minutes before adding the garlic. The tomato makes the broth tangier and a little less clear. You can also replace the peas with ½ cup (75 g) chopped green beans, adding them with the potatoes so they have time to soften.

For a heartier version, add ½ pound (225 g) peeled prawns during the last 4 to 5 minutes, but avoid overcrowding the pot; cook them until opaque and firm. If you prefer a no-wine stew, replace the ½ cup (120 ml) wine with the same amount of stock and add 1 teaspoon (5 ml) lemon juice at the end for a little lift. A pinch of hot paprika or a small dried chile can add warmth, while smoked paprika gives a deeper, smokier character than the sweet paprika used in the base recipe. Make one change at a time so the hake remains the main flavor.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing them among shallow, covered containers so they cool promptly. The stew keeps for 3 to 4 days in the refrigerator. For the best texture, store fish and broth together and reheat only the portion you plan to eat; repeated heating can make the hake dry and cause the potatoes to break down. If you know you will have leftovers, you can also set aside a portion of the stew before serving.

Reheat gently in a covered saucepan over low heat, stirring the broth carefully around the fish, until the leftovers reach 165°F (74°C). Check the center of a piece with a food thermometer and avoid bringing the pot to a rolling boil. A microwave also works: cover the portion, heat in short intervals, and check the temperature in more than one spot. The potatoes may soften further after chilling, and the broth may thicken; stir in a little water or stock if needed. For longer storage, freeze in an airtight container for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); the potatoes may be softer after freezing.

Frequently Asked Questions

Can I use frozen hake?
Yes. Thaw it overnight in the refrigerator, then pat it dry before portioning or cooking. If the fish is still partly frozen, it may cook unevenly and release extra water into the broth. Avoid thawing fish at room temperature; keeping it cold until it goes into the pot makes timing and texture more predictable.

Can I make Spanish hake stew ahead?
You can prepare the vegetable base and simmer the potatoes in the stock a day ahead, then cool and refrigerate that portion promptly. Reheat the base until simmering and add the peas and hake shortly before serving. Cooking the fish in advance is possible, but it is more likely to break apart and become firm when reheated.

What if I do not have fish stock?
Use vegetable broth or mild chicken broth in the same quantity. Vegetable broth keeps the dish suitable for people avoiding meat stock, while chicken broth gives a rounder, less seafood-forward taste. Choose a low-sodium option when possible, because the broth reduces slightly as the potatoes cook and the final seasoning is easier to control.

How can I tell when the potatoes are ready?
Before adding the fish, pierce a larger potato chunk with the tip of a small knife. It should be nearly tender, with just a little resistance at its center. If it still feels hard, simmer the potatoes for a few more minutes before adding the peas and fish; the hake cooks quickly and should not be left waiting in the pot while the potatoes finish.

Can I make this stew without saffron?
Yes. The stew will still be flavorful with onion, garlic, paprika, and a good stock. Leaving saffron out mainly changes the aroma and golden color, not the cooking method. A tiny pinch of turmeric can tint the broth, but it has a different, earthier flavor, so use very little or simply omit it.

Can I use another kind of fish?
Use a firm, mild white fish such as cod, pollock, or haddock, cut into portions of similar thickness to the hake. Cooking time depends on the size and shape of the pieces, so use the thermometer rather than the clock alone and cook fish to 145°F (63°C). Delicate, very thin fillets may be better added for less time and handled carefully when serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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