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.
Hake, Fennel & Samphire Stew with Roasties
Sweet sundried tomato sauce brings richness to this stew, dotted with sustainably sourced fish, sweet fennel, plump olives and zesty lemon. Samphire brings a sea-fresh kick, while pillowy roasted baby white potatoes soak up all that flavour.
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 60g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 fennel
- 1 unwaxed lemon
- 1 handful of fresh chives
- 160g green beans
- 4 hake fillets (skin off) (Fish)
- 8 baby potatoes
- 70g samphire
- 400g passata (tomatoes, salt, citric acid)
- 4 garlic clove
- 1 onion
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Nutritional Information
Calories: 531
Protein: 45g
Carbs: 35g
Fat: 22g
Hake, Fennel & Samphire Stew with Roasties
Sweet sundried tomato sauce brings richness to this stew, dotted with sustainably sourced fish, sweet fennel, plump olives and zesty lemon. Samphire brings a sea-fresh kick, while pillowy roasted baby white potatoes soak up all that flavour.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Halve the potatoes. Place on a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 25-30 mins, until golden.
- Finely dice the onion. Finely chop or crush the garlic. Trim and thinly slice the fennel. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the prepped veg and cook for 5-8 mins, until golden. Season with sea salt.
- Add the sundried tomato paste, passata and 200ml hot water to the pan. Crumble in the stock cube and stir. Bring to a boil then simmer for 10-15 mins, until thickened.
- Halve the olives. Zest and quarter the lemon. Dice the hake into bite-sized pieces. Add the olives, zest and hake to the stew. Cover with a lid and cook for 5 mins, then add the samphire. Place the lid back on and cook for 1 min. Season with sea salt and black pepper.
- Bring a large saucepan filled with salted hot water to a boil. Trim the green beans, add them to the pan and boil for 2-3 mins, until cooked. Drain, then season with sea salt and black pepper. Finely chop the chives.
- Serve the hake stew with roasted potatoes and green beans. Garnish with chives and lemon wedges.
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