The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Portuguese-style Hake with Herby Beans
We're packing in the protein in this easy fish stew, inspired by the Portuguese coast. Plump butter beans and sustainably-caught hake simmer in a rich tomato sauce, spiced with smoky paprika and oregano. Stir in peanut butter for extra creaminess and a bay leaf for depth of flavour. Scatter over toasted almonds for satisfying crunch.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 pepper
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 chilli
- 1 shallot
- 10g flaked almonds (Nuts)
- 2 hake fillets (skin off) (Fish)
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 80g baby spinach
- 1 bay leaf
- 1 garlic clove
Nutritional Information
Calories: 620
Protein: 56g
Carbs: 34g
Fat: 26g
Ingredients
- 1 pepper (use half)
- 400g chopped tomatoes (use half) (Tomatoes, Tomato Juice, Citric Acid (E330))
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 10g flaked almonds (use half) (Nuts)
- 80g baby spinach (use half)
- 1 garlic clove (use half)
- 1 shallot (use half)
- 1 chilli (use half)
- 30g original roast peanut butter (use half) (Peanuts, Nuts) (peanuts, sea salt)
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 150g hake fillet (skin off) (Fish)
- 1 bay leaf (use half)
Nutritional Information
Calories: 605
Protein: 56g
Carbs: 32g
Fat: 27g
Portuguese-style Hake with Herby Beans
We're packing in the protein in this easy fish stew, inspired by the Portuguese coast. Plump butter beans and sustainably-caught hake simmer in a rich tomato sauce, spiced with smoky paprika and oregano. Stir in peanut butter for extra creaminess and a bay leaf for depth of flavour. Scatter over toasted almonds for satisfying crunch.
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Cooking Instructions
- Boil a half-full kettle. Finely dice the shallot. Dice the pepper into 1cm cubes. Finely chop or crush the garlic. Finely chop the chilli (remove the seeds for less heat). Drain and rinse the beans. Dissolve the peanut butter in a jug with 150ml boiling water (75ml for 1 person), mixing until smooth.
- Heat a medium frying pan on medium-high heat. Add the almonds and toast for 2-3 mins, turning regularly, until golden. Remove and set aside.
- Add 1 tbsp oil to the empty pan, then add the shallot and pepper. Cook for 3-4 mins on medium heat, until softened. Add the garlic, bay leaf, paprika & oregano and diced chilli (to taste). Cook for 2 mins, until fragrant. Add the beans, chopped tomatoes and peanut butter mixture. Simmer for 5-6 mins, until the sauce has thickened slightly. Season to taste.
- Stir in the spinach and cook for 1-2 mins, until wilted. Gently half-submerge the fish in the sauce and cover with a lid. Cook for 10-12 mins, until the fish is cooked through.
- Serve the fish and bean stew in bowls. Garnish with the toasted almonds.
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