He loves seafood – plump, sweet oysters, spicy prawns, juicy mussels and even a decadent lobster once in a while.  He is also a big fan of sushi and will happily devour a whole plate full of roasted sardines – bones and all.  He doesn’t have a problem with a snoek on the braai, or a pan of fried fish at everyone’s favourite seafood joint.

But I have tried and failed many times to give him a “plain” piece of hake or kabeljou, no matter how much I tart it up with sauces and salsas. In fact, I’ve all but given up on hake completely.  That is, until I started using it in really spicy curries and stews.  Hake is a delicate fish and it can fall apart easily so treat it with caution, otherwise you won’t have a delicious dinner, but a plate full of mush.

This recipe from Bill Granger’s cookbook, Best of Bill, is absolutely delicious and even resulted in second helpings.  It’s not hot (depending on how much cayenne pepper you add), but it is full of flavour. I served it over coriander couscous.

BILL GRANGER – BEST OF BILL:  MOROCCAN FISH STEW

1 tablespoon olive oil

1 large onion, thinly sliced

1 garlic clove, crushed

2 teaspoons grated fresh ginger

1 teaspoon ground cumin

1 teaspoon turmeric

1 cinnamon stick

Pinch of cayenne pepper

400 g tin chopped tomatoes

Sea salt

500 g firm white fish fillets (such as hake, or basa), cut into chunks

400 g can of chickpeas, rinsed

2 teaspoons honey

Freshly ground black pepper

Fresh coriander, to serve

Flaked almonds, lightly toasted, to serve (I used toasted pine nuts)

Heat the olive oil in a large heavy- based frying pan over a medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes or until the onion is translucent. Add the garlic, ginger, cumin, turmeric, and cinnamon and cook, stirring for 2 minutes or until fragrant.

Add the cayenne, tomatoes, a pinch of salt and 250 ml of water and cook, stirring frequently, for 10 minutes.  Add the fish and simmer for 5 minutes, or until the fish is just tender. Add the chickpeas and honey and cook for a further 2-3 minutes. Season to taste with salt and pepper. Serve garnished with coriander and flaked almonds.

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