Chilean Hake Cazuelita with Saffron Potatoes, Corn and Green Pebre

Instructions

1. 1

   1. Season the hake fillets with half of the salt, half of the pepper, and 1 tablespoon (15 ml) of lemon juice. Let them rest for 10 minutes while you prepare the base.

2. 2

   2. In a wide pot or casserole, heat the olive oil over medium heat. Add the onion, carrot, and half of the garlic. Cook for 6 to 8 minutes until the onion is soft and lightly golden.

3. 3

   3. Stir in the paprika, saffron or turmeric, dried oregano, and bay leaf. Cook for 30 seconds to bloom the spices without burning them.

4. 4

   4. Add the potatoes and stir well so they are coated in the sofrito. Pour in the white wine and cook for 1 minute so the alcohol evaporates.

5. 5

   5. Add the hot broth, bring to a gentle boil, and cook for 12 minutes. Then add the corn and cook 8 to 10 minutes more, until the potatoes are tender but not falling apart.

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   6. Meanwhile, make the green pebre by combining the cilantro, parsley, scallion, remaining garlic, green chili, tomato, apple cider vinegar, the remaining tablespoon of lemon juice, a pinch of salt, and a pinch of pepper in a bowl. Set aside.

7. 7

   7. Once the potatoes are ready, lower the heat so the broth barely simmers. Nestle the hake fillets into the pot among the potatoes and corn. Cook for 6 to 8 minutes, depending on thickness, until the fish is opaque and flakes gently.

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   8. Remove the bay leaf. Add the butter and gently swirl the pot to give the broth a glossy finish. Taste and adjust with the remaining salt and pepper if needed.

9. 9

   9. For a more rustic baked presentation, transfer the mixture to 4 oven-safe cazuelita dishes and warm for 5 minutes in a preheated oven at 392°F (200°C). This step is optional.

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    10. Serve the cazuelita piping hot and finish each portion with a generous spoonful of green pebre on top.