Slow Cooker Basque-Style Hake Fillets with Piperade Tips, FAQ & printable recipe

Tips for success

To enhance the depth of the piperade, consider sautéing the onions and peppers in a pan with a little olive oil before adding them to the slow cooker, although this is optional.

This extra step caramelizes the vegetables, adding a deeper sweetness to the final sauce. However, for the most convenient method, simply layering the raw vegetables works perfectly well and results in a lighter, fresher flavor profile.

If you find the sauce is too thin after the cooking time is complete, carefully remove the fish fillets to a warm plate. Increase the heat of the slow cooker if possible or transfer the sauce to a small saucepan on the stove.

Simmer the liquid for a few minutes until it reaches your desired consistency, then pour it back over the fish before serving to ensure the presentation remains elegant and the flavors are concentrated.

Variations

• Mediterranean Twist: Add pitted Kalamata olives and a few sprigs of fresh thyme to the slow cooker before starting. The saltiness of the olives complements the sweetness of the peppers and tomatoes perfectly.
• Spicy Heat: For those who prefer more heat, add a thinly sliced red chili pepper or a pinch of crushed red pepper flakes to the sauce mixture before pouring it over the fish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Freezer

Freezing is not recommended as the fish texture will become mushy upon thawing.

Reheat

Gently reheat in a saucepan over low heat or in the microwave on medium power until heated through.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them into an airtight container. Store the fish and the piperade sauce together in the refrigerator to keep the fish moist.

Properly stored, the dish will remain at its best quality for up to two days. Always check for any off odors before reheating, and ensure the container is tightly sealed to prevent the fish aroma from affecting other items in the fridge.

This dish is excellent for preparation in advance, as the flavors of the peppers and tomatoes often improve after sitting for a few hours. You can assemble all the ingredients in the slow cooker insert earlier in the day, cover it, and keep it in the refrigerator until you are ready to cook.

Simply place the insert into the slow cooker base and start the cooking process, adding a few extra minutes to the total time to account for the chilled ingredients.

Serving ideas

Serve the hake fillets immediately while they are steaming hot. Carefully lift each fillet using a wide spatula to prevent them from breaking, as they will be very tender. Spoon a generous amount of the piperade sauce over each piece, ensuring that everyone receives a good portion of the softened peppers and onions. The vibrant colors of the sauce make for a beautiful presentation on a plain white plate.

Pair this dish with simple accompaniments that do not overpower the delicate flavor of the hake. Crusty bread is ideal for soaking up the flavorful tomato and pepper sauce. Alternatively, a side of steamed potatoes or a light, crisp green salad provides a nice textural contrast to the soft fish. For a complete meal, a glass of chilled white wine complements the Basque-inspired profile perfectly.

Frequently asked questions

Recipe card

Slow Cooker Basque-Style Hake Fillets with Piperade

Prep 15 minCook 3 hTotal 3 h 15 minServes 4

Ingredients

• 4 fillets hake fillets
• 2 cups bell peppers, sliced
• 1 cup onions, sliced
• 1 tsp ground Espelette pepper
• 1 1/2 cups tomato pulp
• 2 tbsp olive oil

Instructions

1. Place the raw hake fillets into the bottom of the slow cooker ceramic insert. Ensure the fillets are arranged in a single layer to allow for even cooking throughout the process.
2. Scatter the sliced bell peppers and onions evenly over the fish fillets. Sprinkle the ground Espelette pepper over the vegetables, ensuring even distribution for consistent flavor throughout the dish.
3. Whisk the tomato pulp and olive oil together in a glass measuring cup, then pour the mixture over the contents of the slow cooker. Cover and cook on low heat for approximately 3 hours, or until the fish reaches an internal temperature of 145°F (63°C).

Contains: fish

Estimated nutrition per serving

Calories

280

Protein

32.5 g

Carbohydrates

12 g

Fat

10.5 g

Fiber

3 g

Sugar

6.5 g

Sodium

350 mg

Automatic estimate from the ingredient list, not laboratory-verified.