Chilean Hake Skillet with Golden Potatoes, Fennel and Merkén Corn Cream

Name: Chilean Hake Skillet with Golden Potatoes, Fennel and Merkén Corn Cream
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: chilena
Ingredients: 21 oz hake fillets; 1.1 lb potatoes; 2 cups corn kernels; 7 oz fennel bulb; 1 cup white onion; 2 cloves garlic; 3/4 cup heavy cream; 1 cup vegetable broth; 1/4 cup white wine; 2 tbsp butter; 2 tbsp olive oil; 2 tsp merkén; 1 tsp dried oregano; 1 tbsp lemon juice; 1/4 cup fresh parsley; 1 tsp salt; 1/2 tsp black pepper

An original Chilean-inspired recipe featuring seared hake fillets with golden potatoes, aromatic fennel, and a silky corn cream finished with a touch of merkén. Comforting, homey, and rooted in the flavors of Chile’s coast and countryside.

20 minPrep

35 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g hake fillets (skinless, en 4 porciones)
500 g potatoes (peladas and cut diced small)
300 g corn kernels (fresh or congelado)
200 g fennel bulb (thinly sliced finas)
150 g white onion (chopped diced small)
10 g garlic (chopped fino)
180 ml heavy cream (for the cream of choclo)
240 ml vegetable broth (low sodium)
60 ml white wine (for desglasar)
25 g butter (divided)
30 ml olive oil (divided)
4 g merkén (ajustar to taste)
1 g dried oregano (chileno if possible)
15 ml lemon juice (freshly squeezed)
15 g fresh parsley (chopped)
6 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

444 kcal

Calories

31 g

Protein

27 g

Carbs

22 g

Fat

3 g

Fiber

24 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyFishSulfites

Instructions

1
1. Pat the hake fillets dry with paper towels and season them with half of the salt, black pepper, and lemon juice. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. In a large skillet or shallow clay pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the potatoes and cook for 12 to 15 minutes, stirring occasionally, until golden and nearly tender. Add half of the oregano, a pinch of salt, and transfer the potatoes to a plate.
3
3. In the same skillet, add the onion and fennel with the remaining tablespoon of olive oil. Cook over medium heat for 5 minutes until softened. Add the garlic and cook 1 minute more.
4
4. Add the corn and vegetable broth. Cook for 6 to 8 minutes until the corn is tender. Transfer half of this mixture to a blender with the heavy cream and blend until thick and smooth. Set aside.
5
5. Return the skillet to the heat if needed and pour in the white wine. Scrape the bottom to deglaze and cook for 2 minutes so the alcohol evaporates. Stir in the blended corn cream, the remaining oregano, and 1 teaspoon merkén. Mix well.
6
6. Add the golden potatoes back into the corn cream and cook for 2 minutes so the flavors come together. Taste and adjust with the remaining salt if needed.
7
7. In another nonstick skillet, or in a free section of the same pan, melt the remaining butter over medium-high heat. Sear the hake fillets for 2 to 3 minutes per side, carefully so they do not break, until just cooked and still juicy.
8
8. Arrange the hake over the creamy corn and potatoes. Sprinkle with the remaining merkén and cook everything together for 1 minute over low heat so the fish absorbs the aroma of the sauce.
9
9. Turn off the heat and finish with the chopped fresh parsley. If you want to keep the dish warm before serving, you can cover the pan and place it in a preheated oven for 3 to 5 minutes at 350°F / 175°C.
10
10. Serve immediately, making sure each portion includes hake, golden potatoes, fennel, and plenty of merkén corn cream.

Chef tips

For a more rustic texture, blend only one-third of the corn and leave more whole kernels in the sauce. Dry the hake well before searing for better color and less sticking.

Substitutions

You can replace hake with Chilean pomfret or conger eel. Heavy cream can be swapped for plant-based cream, though the result will be less traditional. If fennel is unavailable, use extra onion and a little lemon zest for freshness.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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