Hake in saffron broth with chorizo and potatoes recipe
Ingredients - 1 tablespoon extra-virgin Olive Oil - 1 Onion - 3 ounces Spanish-style Chorizo Sausage - 4 Garlic - ¼ teaspoon Saffron - 1 (8-ounce) bottle Clam
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Paring knife
- Measuring spoon
- Measuring cup
- Paper towel
- Slotted spoon
- Spoon
- Serving bowl
Ingredients
- Olive Oil: 1 tablespoon extra-virgin
- Onion: 1
- Chorizo Sausage: 3 ounces Spanish-style
- Garlic: 4
- Saffron: ¼ teaspoon
- Clam juice: 1 (8-ounce) bottle
- Water: ¾ cup
- White Wine: ½ cup dry
- Potatoes: 4 ounces small red
- Bay Leaf: 1
- Hake: 4 (6- to 8-ounce) skinless
- Salt
- Black Pepper
- Lemon Juice: 1 teaspoon
- Parsley: 2 tablespoons minced fresh
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