Thick slices of hake poach to perfection in a fragrant garlic and saffron broth for a simple one-bowl meal.

Hake in Saffron Broth with Chorizo and Potatoes
SERVES 4
WHY THIS RECIPE WORKS Saffron is a beloved ingredient in Mediterranean cuisine, and its distinctive aroma and bright yellow-orange color pair especially well with seafood. We set out to create a Spanish-inspired seafood dish that highlighted this prized ingredient. Versatile hake is a favorite white fish in Spain, and its mild flavor was the perfect backdrop for the saffron. We created a flavorful saffron broth with aromatics, white wine, and clam juice in which we braised the fish, then ladled the broth over the fillets for serving. For additional flavor, we added spicy Spanish-style chorizo to the pan with the onions and sautéed the sausage until browned, lending a subtle heat and smoky flavor to the broth. Tasters thought the dish was delicious, but they wanted a starchy element in the mix to round out the meal. Waxy red potatoes, sliced into coins to mirror the slices of chorizo, brought in just the right creaminess to soak up the flavorful broth. A hit of lemon added brightness to the broth at the end of cooking, and a sprinkle of parsley and drizzle of olive oil on the flaky fish, swimming in the fragrant saffron liquid, brought it all together. Haddock and cod are good substitutes for the hake. Use small red potatoes measuring 1 to 2 inches in diameter. Serve with crusty bread to dip into the broth.

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 threads, 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 (4- to 6-ounce) skinless hake fillets, 1 to 1½ inches thick
Salt and pepper
1 teaspoon lemon juice
2 tablespoons minced fresh parsley

1. Heat oil in 12-inch skillet over medium heat until shimmering. Add onion and chorizo and cook until onion is softened and lightly browned, 5 to 7 minutes. Stir in garlic and saffron and cook until fragrant, about 30 seconds. Stir in clam juice, water, wine, potatoes, and bay leaf and bring to simmer. Reduce heat to medium-low, cover, and cook until potatoes are almost tender, about 10 minutes.
2. Pat hake dry with paper towels and season with salt and pepper. Nestle hake skinned side down into skillet and spoon some broth over top. Bring to simmer, cover, and cook until potatoes are fully tender and hake flakes apart when gently prodded with paring knife and registers 140 degrees, 10 to 12 minutes.
3. Carefully transfer hake to individual shallow bowls. Using slotted spoon, divide potatoes and chorizo evenly among bowls. Discard bay leaf. Stir lemon juice into broth and season with salt and pepper to taste. Spoon broth over hake, sprinkle with parsley, and drizzle with extra oil. Serve.

Provençal Braised Hake
SERVES 4
WHY THIS RECIPE WORKS Turning to the flavors of Provence for inspiration, we envisioned tender, moist hake napped in an aromatic, garlicky tomato sauce that we could mop up with a good loaf of crusty bread. To build the sauce, we started by sautéing a sliced onion in extra-virgin olive oil, then added a generous four cloves of garlic and sautéed them briefly. Canned diced tomatoes added bright tomato flavor, and draining them before adding them to the skillet kept the sauce concentrated. White wine added brightness and fennel contributed a clean, refreshing punch with its subtle anise flavor. The key to braising our fish was twofold: Low heat ensured that nothing burned, and a skillet with a tight-fitting lid trapped the heat so that the sauce gently simmered and the fish cooked properly. We nestled the hake into the simmering sauce, then cooked it over medium-low heat, covered, for just 10 minutes. The fish emerged succulent and moist, and the sauce had good body. Fresh thyme and parsley and a final drizzle of fruity extra-virgin olive oil rounded out the flavors. Haddock and cod are good substitutes for the hake. Serve with crusty bread to dip into the sauce.

2 tablespoons extra-virgin olive oil, plus extra for serving
1 onion, halved and sliced thin
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
Salt and pepper
4 garlic cloves, minced
1 teaspoon minced fresh thyme or ¼ teaspoon dried
1 (14.5-ounce) can diced tomatoes, drained
½ cup dry white wine
4 (4- to 6-ounce) skinless hake fillets, 1 to 1½ inches thick
2 tablespoons minced fresh parsley

1. Heat oil in 12-inch skillet over medium heat until shimmering. Add onion and chorizo and cook until onion is softened and lightly browned, 5 to 7 minutes. Stir in garlic and saffron and cook until fragrant, about 30 seconds. Stir in clam juice, water, wine, potatoes, and bay leaf and bring to simmer. Reduce heat to medium-low, cover, and cook until potatoes are almost tender, about 10 minutes.
2. Pat hake dry with paper towels and season with salt and pepper. Nestle hake skinned side down into skillet and spoon some broth over top. Bring to simmer, cover, and cook until potatoes are fully tender and hake flakes apart when gently prodded with paring knife and registers 140 degrees, 10 to 12 minutes.
3. Carefully transfer hake to individual shallow bowls. Using slotted spoon, divide potatoes and chorizo evenly among bowls. Discard bay leaf. Stir lemon juice into broth and season with salt and pepper to taste. Spoon broth over hake, sprinkle with parsley, and drizzle with extra oil. Serve.

Provençal Braised Hake
SERVES 4
WHY THIS RECIPE WORKS Turning to the flavors of Provence for inspiration, we envisioned tender, moist hake napped in an aromatic, garlicky tomato sauce that we could mop up with a good loaf of crusty bread. To build the sauce, we started by sautéing a sliced onion in extra-virgin olive oil, then added a generous four cloves of garlic and sautéed them briefly. Canned diced tomatoes added bright tomato flavor, and draining them before adding them to the skillet kept the sauce concentrated. White wine added brightness and fennel contributed a clean, refreshing punch with its subtle anise flavor. The key to braising our fish was twofold: Low heat ensured that nothing burned, and a skillet with a tight-fitting lid trapped the heat so that the sauce gently simmered and the fish cooked properly. We nestled the hake into the simmering sauce, then cooked it over medium-low heat, covered, for just 10 minutes. The fish emerged succulent and moist, and the sauce had good body. Fresh thyme and parsley and a final drizzle of fruity extra-virgin olive oil rounded out the flavors. Haddock and cod are good substitutes for the hake. Serve with crusty bread to dip into the sauce.
2 tablespoons extra-virgin olive oil, plus extra for serving
1 onion, halved and sliced thin
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
Salt and pepper
4 garlic cloves, minced
1 teaspoon minced fresh thyme or ¼ teaspoon dried
1 (14.5-ounce) can diced tomatoes, drained
½ cup dry white wine
4 (4- to 6-ounce) skinless hake fillets, 1 to 1½ inches thick
2 tablespoons minced fresh parsley
1. Heat oil in 12-inch skillet over medium heat until shimmering. Add onion, fennel, and ½ teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in tomatoes and wine and bring to simmer.
2. Pat hake dry with paper towels and season with salt and pepper. Nestle hake skinned side down into skillet, spoon some sauce over top, and bring to simmer. Reduce heat to medium-low, cover, and cook until hake flakes apart when gently prodded with paring knife and registers 140 degrees, 10 to 12 minutes.
3. Carefully transfer hake to individual shallow bowls. Stir parsley into sauce and season with salt and pepper to taste. Spoon sauce over hake and drizzle with extra oil. Serve.

ALL ABOUT FISH
We know that buying fish can be confusing and that markets don’t always stock the type of fish (or cut) you desire. This chart will help to explain what Mediterranean varieties of fish you can generally find at the market; the recipes list what you can substitute for them when they aren’t available. And since we believe that some fish are suitable for sautéing, baking, or poaching and some are not, we’ve listed what we think are the best cooking methods for all the fish below.

Bluefish
WHAT YOU’LL FIND AT THE MARKET: Whole fish and fillets
TEXTURE: Medium-firm, dark-fleshed fish
FLAVOR: Pronounced, well suited to robust sauces and accompaniments
BEST COOKING METHODS: Stuffing and roasting or grilling (whole fish); steaming, braising, broiling, baking (fillets)

Cod
WHAT YOU’LL FIND AT THE MARKET: Whole and portioned fillets (both with and without skin)
TEXTURE: Medium-firm, meaty white fish
FLAVOR: Clean, mild flavor; suited to most any preparation and flavor combination
BEST COOKING METHODS: Steaming, braising, baking, oven frying, deep frying, grilling; also great for soups and stews

Flounder
WHAT YOU’LL FIND AT THE MARKET: Whole fish and very thin fillets, interchangeable with sole
TEXTURE: Delicate and flaky white fish
FLAVOR: Sweet and mild, identical to sole
BEST COOKING METHODS: Stuffing and baking (whole fish); steaming, sautéing, pan frying (fillets)

Grouper
WHAT YOU’LL FIND AT THE MARKET: Whole fish and fillets
TEXTURE: Medium-firm, meaty white fish
FLAVOR: Mild to bland
BEST COOKING METHODS: Stuffing and baking (whole fish); steaming, pan searing, sautéing, baking, pan frying (fillets)

Haddock
WHAT YOU’LL FIND AT THE MARKET: Fillets, usually with skin on; ask fishmonger to remove skin
TEXTURE: Medium-firm white fish
FLAVOR: Very mild, well suited to robust flavors
BEST COOKING METHODS: Steaming, poaching, braising, sautéing, baking, oven frying, pan frying

Hake
WHAT YOU’LL FIND AT THE MARKET: Whole and portioned fillets (both with and without skin)
TEXTURE: Medium-firm, meaty white fish
FLAVOR: Clean, mild flavor; suited to most any preparation and flavor combination
BEST COOKING METHODS: Steaming, braising, baking, oven frying, deep frying, grilling; also great for soups and stews

Halibut
WHAT YOU’LL FIND AT THE MARKET: Whole steaks, belly steaks, fillets
TEXTURE: Very firm, lean white fish
FLAVOR: Mild but rich, well suited to robust flavors
BEST COOKING METHODS: Steaming, pan searing, roasting, grilling (steaks); steaming, pan searing, sautéing, braising, poaching, baking, roasting, deep frying, grilling (fillets)

Mackerel
WHAT YOU’LL FIND AT THE MARKET: Steaks, fillets, whole fish; best for practicing filleting, as bones are easily removed
TEXTURE: Medium-firm, off-white, flaky, oily fish
FLAVOR: Full, rich, pronounced flavor
BEST COOKING METHODS: Braising, poaching, pan frying (small whole fish, fillets, steaks); pan searing, broiling, grilling, smoking, stuffing and baking (whole fish)

Mahi-Mahi
WHAT YOU’LL FIND AT THE MARKET: Steaks, fillets, whole fish; usually without skin
TEXTURE: Medium-firm, off-white, flaky fish
FLAVOR: Sweet and mild; well suited to robust flavors
BEST COOKING METHODS: Baking (fillets); braising, pan frying, grilling (small whole fish, fillets with skin); soups and stews

Mako Shark
WHAT YOU’LL FIND AT THE MARKET: Steaks, fillets, chunks; usually without skin
TEXTURE: Firm and meaty pinkish-white fish
FLAVOR: Mild, clean, and slightly sweet; similar to swordfish
BEST COOKING METHODS: Braising, pan frying, pan searing, deep frying, grilling (steaks or kebabs); soups and stews; avoid overcooking

Monkfish
WHAT YOU’LL FIND AT THE MARKET: Skinless, boneless loin-shaped pieces cut from tail; ask fishmonger to remove gray membrane
TEXTURE: Very meaty, firm, pinkish-white fish
FLAVOR: Hearty and rich, slightly muskier than lobster
BEST COOKING METHODS: Steaming, poaching, braising, sautéing, baking, oven frying, pan frying

Sardine
WHAT YOU’LL FIND AT THE MARKET: Whole fish
TEXTURE: Medium-firm, off-white, flaky, oily fish
FLAVOR: Full, rich, and pronounced
BEST COOKING METHODS: Stuffing and baking or grilling (whole fish)

Sea Bass
WHAT YOU’LL FIND AT THE MARKET: Whole fish and fillets
TEXTURE: Medium-firm white fish with translucent quality
FLAVOR: Sweet and mild
BEST COOKING METHODS: Steaming, deep frying, grilling, stuffing and roasting (whole fish); steaming, poaching, braising, pan searing, pan roasting, sautéing, grilling (fillets)

Snapper
WHAT YOU’LL FIND AT THE MARKET: Whole fish (with colorful skin and many bones), fillets, occasionally steaks
TEXTURE: Medium-firm, flaky white fish
FLAVOR: Mild to moderate, stands up well to bold flavors
BEST COOKING METHODS: Baking, deep frying, grilling, stuffing and roasting (whole fish); steaming, poaching, braising, pan searing, sautéing, broiling, baking, pan frying, grilling (fillets)

Sole
WHAT YOU’LL FIND AT THE MARKET: Fillets, interchangeable with flounder
TEXTURE: Very delicate, flaky white fish
FLAVOR: Sweet and mild, best suited to simple preparations
BEST COOKING METHODS: Steaming, sautéing, stuffing and baking

Swordfish
WHAT YOU’LL FIND AT THE MARKET: Steaks
TEXTURE: Very firm and meaty
FLAVOR: Mild to moderate, well suited to robust flavors
BEST COOKING METHODS: Pan searing, braising, broiling, grilling, soups and stews

Trout
WHAT YOU’LL FIND AT THE MARKET: Whole fish and fillets
TEXTURE: Delicate and flaky, ranges in color from pale golden to pink
FLAVOR: Rich and flavorful
BEST COOKING METHODS: Pan frying, grilling, stuffing and roasting (whole fish); sautéing, pan frying (fillets)

Tuna
WHAT YOU’LL FIND AT THE MARKET: Steaks
TEXTURE: Very firm, meaty fish that ranges in color from pink to deep ruby red
FLAVOR: Mild to moderate
BEST COOKING METHODS: Braising, pan searing, grilling; best cooked rare to medium, not beyond

Pan-Roasted Halibut with Chermoula
SERVES 8 FAST
WHY THIS RECIPE WORKS Cooks often pan-roast or sauté halibut because browning adds great flavor, but it can be a challenge to keep the fish from drying out. We didn’t want to compromise on either texture or flavor, so we set out to develop a technique for cooking halibut that would produce perfectly cooked and tender fish with good browning. A combination of pan searing and oven roasting proved best. To be sure the halibut steaks wouldn’t overcook, we seared one side in a hot skillet, then turned the steaks over before placing them in the oven to finish cooking. When they were done, the steaks were browned but still moist inside. We took our fish to the next level by serving it with chermoula , a zesty Moroccan dressing. If halibut isn’t available, you can substitute four 4- to 6-ounce skin-on swordfish steaks, 1 to 1½ inches thick; be sure to adjust the cooking time in step 2 as needed. You will need a 12-inch ovensafe nonstick skillet for this recipe.

CHERMOULA
¾ cup fresh cilantro leaves
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
4 garlic cloves, minced
½ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon salt
⅛ teaspoon cayenne pepper
FISH
2 (1¼-pound) skin-on full halibut steaks, 1 to 1½ inches thick and 10 to 12 inches long, trimmed
Salt and pepper
2 tablespoons extra-virgin olive oil

1. FOR THE CHERMOULA Process all ingredients in food processor until smooth, about 1 minute, scraping down sides of bowl as needed; set aside for serving.
2. FOR THE FISH Adjust oven rack to middle position and heat oven to 325 degrees. Pat halibut dry with paper towels and season with salt and pepper. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Place halibut in skillet and cook until well browned on first side, about 5 minutes.
3. Gently flip halibut using 2 spatulas and transfer skillet to oven. Roast until halibut flakes apart when gently prodded with paring knife and registers 140 degrees, 6 to 9 minutes.
4. Carefully transfer halibut to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes. Remove skin from steaks and separate each quadrant of meat from bones by slipping knife or spatula between them. Serve with chermoula.