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.
Warming Hake, Artichoke & Sundried Tomato Stew
Dig into delicious, feel-good recipes powered by science with Mindful Chef x ZOE. Developed by ZOE’s Certified Nutritionists, you’ll simmer hake (an excellent source of protein) in a warming and flavourful stew, with smoky harissa, tangy sundried tomatoes and soft artichoke hearts. Perfect for when you’re after something comforting and satisfying.
High protein
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 40g sundried tomatoes (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 1 onion
- 2 hake fillets (skin off) (Fish)
- 100g artichoke hearts (Artichoke Halves (contain Salt and traces of Citric Acid, Vinegar and Ascorbic Acid), sunflower oil, Vegetable Bouillon (Sea Salt, Rice Flour, Sugar, Yeast Extract, Dried Onion, Dried Carrot, Dried Leek, Sunflower Oil, Ground Turmeric, Rubbed Parsley), dried parsley, dried mint, dried basil)
- 1 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 80g baby spinach
- 3 garlic clove
- 1 unwaxed lemon
- 160g green beans
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 1 carrot
- 230g cannellini beans (cannellini beans, water, salt)
Nutritional Information
Calories: 732
Protein: 57g
Carbs: 51g
Fat: 30g
Ingredients
- 2 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 40g sundried tomatoes (use half) (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 80g baby spinach (use half)
- 100g artichoke hearts (use half) (Artichoke Halves (contain Salt and traces of Citric Acid, Vinegar and Ascorbic Acid), sunflower oil, Vegetable Bouillon (Sea Salt, Rice Flour, Sugar, Yeast Extract, Dried Onion, Dried Carrot, Dried Leek, Sunflower Oil, Ground Turmeric, Rubbed Parsley), dried parsley, dried mint, dried basil)
- 1 onion (use half)
- 150g hake fillet (skin off) (Fish)
- 1 tbsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 390g chopped tomatoes (use half) (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 3 garlic clove
- 160g green beans (use half)
- 1 unwaxed lemon (use half)
- 1 carrot (use half)
- 230g cannellini beans (use half) (cannellini beans, water, salt)
Nutritional Information
Calories: 740
Protein: 58g
Carbs: 52g
Fat: 30g
Warming Hake, Artichoke & Sundried Tomato Stew
Dig into delicious, feel-good recipes powered by science with Mindful Chef x ZOE. Developed by ZOE’s Certified Nutritionists, you’ll simmer hake (an excellent source of protein) in a warming and flavourful stew, with smoky harissa, tangy sundried tomatoes and soft artichoke hearts. Perfect for when you’re after something comforting and satisfying.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large lidded frying pan
Prep the veg
- Finely dice the onion
- Thinly slice the carrot into half moons
- Finely chop or crush the garlic
- Roughly chop the sundried tomatoes and artichokes
Get cooking
- Heat the large frying pan with 2 tbsp oil on medium-high heat. Once hot, add the onion and carrot and cook for 5 mins
- Add the garlic, sundried tomatoes, harissa and artichokes and cook for 1 min
- Add the beans (and their liquid), nutritional yeast, chopped tomatoes and 100ml water (50ml per person)
Add the greens
- Trim the green beans and cut into thirds
- Add to the pan and cook for 4-5 mins, until softened
- Rinse the spinach, then gently stir in the final min
- Squeeze in the juice of half a lemon (or to taste)
Hake time
- Place the hake in the sauce
- Cover with a lid and steam for 20 mins, until the fish is cooked through. Season with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the stew in bowls with the remaining lemon cut into wedges, and drizzle with 1 tbsp oil
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.