Hake in Saffron Broth with Chorizo and Potatoes
This elegant and easy dish relies on bold Spanish flavors like fragrant saffron and spicy chorizo to bring mild hake to life.
Keywords
- Fish & Seafood
- Pork
- Vegetables
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Instant-read thermometer
- Dutch oven
- Stove
- Paring knife
- Paper towel
- Slotted spoon
- Spoon
- Serving bowl
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
- pepper
- 1 teaspoon lemon juice
- 2 tablespoons minced fresh parsley
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