Instant Pot Hake in Saffron Broth
By Nicole KonstantinakosPublished on May 18, 2022
Time
1 hour
Yield
Serves 4
Ingredients
Before You Begin
Use small red potatoes measuring 1 to 2 inches in diameter. Cod and haddock are good substitutes for the hake; decrease the time under pressure to 2 minutes in step 2. The hake should register about 135 degrees after cooking; if it doesn't, partially cover the pot with the lid and continue to cook using the highest sauté function until the desired temperature is achieved.
Instructions
- Using highest sauté function, heat 1 tablespoon oil in Instant Pot until shimmering. Add onion and chorizo and cook until onion is softened and lightly browned, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in clam juice, water, and wine, scraping up any browned bits. Turn off Instant Pot, then stir in potatoes, saffron, and bay leaf.
- Fold sheet of aluminum foil into 16 by 6-inch sling. Brush hake with remaining 1 tablespoon oil and sprinkle with salt and pepper. Arrange hake skinned side down in center of sling. Using sling, lower hake into Instant Pot on top of potato mixture; allow narrow edges of sling to rest along sides of insert. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 3 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using sling, transfer hake to large plate. Tent with aluminum foil and let rest while finishing potato mixture.
- Discard bay leaf. Stir parsley into potato mixture and season with salt to taste. Serve cod with potato mixture and broth, drizzling individual portions with extra oil.
Time
1 hourYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Sometimes known as “red gold,” saffron is a common spice in Spanish cooking. It's made from the dried stigmas of crocus sativus flowers; the stigmas are so delicate they must be painstakingly harvested by hand. (It takes about 200 hours to pick enough stigmas to produce just 1 pound of saffron.) Luckily, a little bit of saffron goes a long way. Here, a mere ¼ teaspoon was plenty to perfume our broth, while Spanish-style chorizo, clam juice, and wine added flavors evocative of the northern Spanish coast. We chose mild hake (a favorite in Spain) as our versatile complement—we loved how the simple but still luxurious fish allowed the saffron to take center stage—and added waxy red potatoes that soaked up the savory, vibrantly colored broth.
Before You Begin
Use small red potatoes measuring 1 to 2 inches in diameter. Cod and haddock are good substitutes for the hake; decrease the time under pressure to 2 minutes in step 2. The hake should register about 135 degrees after cooking; if it doesn't, partially cover the pot with the lid and continue to cook using the highest sauté function until the desired temperature is achieved.
Instructions
- Using highest sauté function, heat 1 tablespoon oil in Instant Pot until shimmering. Add onion and chorizo and cook until onion is softened and lightly browned, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in clam juice, water, and wine, scraping up any browned bits. Turn off Instant Pot, then stir in potatoes, saffron, and bay leaf.
- Fold sheet of aluminum foil into 16 by 6-inch sling. Brush hake with remaining 1 tablespoon oil and sprinkle with salt and pepper. Arrange hake skinned side down in center of sling. Using sling, lower hake into Instant Pot on top of potato mixture; allow narrow edges of sling to rest along sides of insert. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 3 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using sling, transfer hake to large plate. Tent with aluminum foil and let rest while finishing potato mixture.
- Discard bay leaf. Stir parsley into potato mixture and season with salt to taste. Serve cod with potato mixture and broth, drizzling individual portions with extra oil.
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