30 Oct POACHED HAKE WITH SAFFRON SAUCE
4 pieces hake fillet, about 6 ounces each, skin on
1/2 tsp saffron threads
4 tbsp olive oil
3/4 cup chopped onion
3 tbsp roasted garlic purée
1-1/2 cups peeled, seeded, and diced tomato
1-3/4 cups fish broth
2 bay leaves
4 tbsp chopped fresh flat-leaf parsley for garnish
-Salt the fish fillets and allow to stand for 30 minutes. Crush the saffron in a mortar and dissolve in 2 tbsp warm water. Let infuse for 20 minutes.
-Heat the oil in a large skillet over medium heat. Sauté the onion until softened, about 5 minutes.
-Add tomato, roasted garlic and cook for 5 minutes. Add the fish broth and simmer for 20 minutes.
-Add saffron water. Purée the sauce in a blender and strain, discarding the solids.
-Pour the sauce into a deep skillet. Add the fish fillets, skin down, and turn them to coat. Add the bay leaves. Bring the sauce to a simmer and cook, until the fish flakes easily, 8 to 10 minutes.
-Discard the bay leaves. Sprinkle with fresh parsley.