Hake in Saffron Broth with Chorizo and Potatoes | America's Test Kitchen

Ingredients

• 1 tablespoon extra-virgin olive oil, plus extra for serving
• 1 onion, chopped fine
• 3 ounces Spanish-style chorizo sausage, sliced ¼ inch thick
• 4 garlic cloves, minced
• ¼ teaspoon saffron thread, crumbled
• 1 (8-ounce) bottle clam juice
• ¾ cup water
• ½ cup dry white wine
• 4 ounces small red potatoes, unpeeled, sliced ¼ inch thick
• 1 bay leaf
• 4 (6- to 8-ounce) skinless hake fillets, 1 to 1½ inches thick
• Salt and pepper
• 1 teaspoon lemon juice
• 2 tablespoons minced fresh parsley