photo: Hake with Stewed Tomato and Bell Peppers

Hake with Stewed Tomato and Bell Peppers

Tomato stew made of hake with bell pepper is very delicious and nutritious, with a picky sour-sweet taste. Any sea fish: hake, cod, pollack will be suitable for the recipe. Of the river fish, it is best to use a pike or pike-perch. Delicious tomato stew with fish is good for a fasting or dietary menu. Saturated and fragrant sauce, gentle and juicy fish fillet - what else do you need for a delicious lunch? Except for some boiled rice or a portion of hot mashed potato as a side dish.
40 min
4 servings


  • Hake
    800 g
  • Bell pepper
    1 pcs
  • Onion
    1 pcs
  • Cherry tomatoes
    5 pcs
  • Garlic
    3 clove
  • Tomato paste
    2 tbsp
  • Olive oil
    50 ml
  • Water
    300 ml
  • Sugar
    1 tsp
  • Dried basil
    0.5 tsp
  • Salt
    - to taste
  • Black pepper
    - to taste


  • 1. Peel onions and cut into small cubes. Peel garlic cloves and finely chop.
  • 2. Put cut onions in a deep frying pan with pre-heated olive oil. Periodically stirring, let’s brown vegetables on low fire until a light golden brown.
  • 3. Then add chopped garlic to the browned onions. Stir and continue to fry vegetables together for another 1 minute.
  • 4. Wash the bell pepper, remove the seed box and cut into large cubes. Wash cherry tomatoes and cut into 4 parts. Add cut tomatoes and bell pepper to the frying pan with browned vegetables. Continue to fry vegetables together for 3-5 minutes.
  • 5. Then add tomato paste, sugar, salt and seasonings to the vegetables.
  • 6. Pour into vegetable mixture 300 ml of hot water, vegetable or fish broth. Stir and bring the mixture to a boil.
  • 7. Wash hake carcasses and remove fins and insides. Cut the fish alongside into 2 fillets and remove the backbone and large bones. Cut the hake fillet into 3 cm wide portion pieces.
  • 8. Put the fish fillet in a frying pan with a boiling vegetable mixture. Cover the frying pan with a lid and let’s cook the stew from hake with bell pepper on a low fire for 20 minutes.
  • 9. Decorate the ready dish with fresh greenery and serve in hot form.
  • 10. Bon Appetite!