World Cup Recipe Series: Week 3
Week three of our World Cup recipes is here, and we’re taking you on a European adventure!
Spain’s national football team, known as La Roja (The Red), is one of the most decorated sides in international football. Back-to-back European Championship titles in 2008 and 2012, bookending a first-ever World Cup triumph in 2010, cemented an unprecedented golden era. Renowned for their tiki-taka philosophy of short passing, high pressing, and relentless possession, Spain have continued to dominate, claiming Euro 2024 to become the most successful nation in European Championship history with four titles.
Much like La Roja, Cape Hake is a true champion in its field. Caught in the cold, clean waters off the South African coast, it boasts a mild, delicate flavour and a firm yet flaky texture that takes to almost any cooking method. Sustainably sourced and nutritionally rich, it is the kind of quality ingredient that delivers time and time again on the plate.
Try this authentic, fresh and deliciously flaky recipe, perfect for any game night.
Merluza a la Española (Spanish-Style Cape Hake)
Ingredients (serves 4-6)
- 800g I&J Cape Hake fillets
- 4 tbsp olive oil
- 4 garlic cloves, thinly sliced
- 1 brown onion, finely diced
- 1 red bell pepper, diced
- 3 ripe tomatoes, grated or blended
- ½ cup dry white wine (e.g. Albariño or Verdejo)
- ½ cup fish stock or water
- ¼ tsp saffron threads
- 1 tsp sweet smoked paprika (pimentón dulce)
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp fresh flat-leaf parsley, chopped
- 1 lemon, cut into wedges
Note
- Cape Hake is delicate — don’t overcook it. It’s done as soon as it turns opaque through (around 4–5 minutes depending on thickness).
- Serve with crusty sourdough, arroz blanco (white rice), or patatas cocidas (boiled potatoes).
- Wine pairing: a chilled glass of the same Albariño or Verdejo you used in the dish works beautifully.
Method
- Bloom the saffron — Warm the white wine in a small bowl or cup. Add the saffron threads and let steep for 5 minutes while you prep the sofrito.
- Season the fish — Pat the hake fillets dry with paper towels. Season both sides with salt and pepper. Set aside.
- Make the sofrito — Heat olive oil in a wide, deep skillet over medium heat. Add the onion and red pepper and cook, stirring occasionally, for about 8 minutes until softened.
- Add garlic & paprika — Add the garlic slices and smoked paprika. Stir for 1 minute until fragrant — don’t let the garlic brown.
- Add tomatoes & wine — Pour in the grated tomatoes and saffron-infused wine. Stir well and add the fish stock. Simmer for about 10 minutes until the sauce thickens slightly.
- Cook the hake — Nestle the seasoned fillets into the sauce in a single layer. Spoon some sauce over the top, cover the pan, and cook for 4–8 minutes until the fish is opaque and flakes easily.
- Finish & serve — Scatter fresh parsley over the top. Serve directly from the pan with crusty bread or boiled potatoes, and lemon wedges on the side.
Don’t forget to snap a photo of your creation and tag us on social media! I&J Cape Hake is the winning ingredient your summer menu has been waiting for. Visit our Product Lines page to find out more.
Ready to work with a team that gets it? Let’s talk.
