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