25-Minute Fast-Braised Hake en Caldillo de Guajillo y Aceitunas

Instructions

1. 1

   Toss 2 dried guajillo chiles into a dry wide skillet over medium heat for 30 seconds per side until fragrant and pliable (don't walk away, scorched chiles taste bitter). Transfer them straight to a blender along with 1 can fire-roasted crushed tomatoes, 0.5 medium yellow onion, 4 garlic cloves, 1 tsp dried Mexican oregano, 0.5 tsp ground cumin, 0.5 tsp kosher salt, and 0.5 cup low-sodium seafood broth. Puree on high until silky-smooth, about 60 seconds.

   4 min

   Tip: If your blender isn't super high-powered, tear the softened chiles into small bits first so you don't end up with tough chile skin in your broth.

2. 2

   Set the same skillet over medium-high heat and swirl in 2 tbsp olive oil. Pour in the blended red puree (watch out, it will sizzle enthusiastically!). Fry the puree, stirring frequently, for 3 to 4 minutes until it thickens, darkens to a brick-red color, and smells richly concentrated.

   4 min

   Tip: Frying the blended sauce—what abuela called 'guisar el caldillo'—is where all the real flavor lives. Do not skip this step!

3. 3

   Stir the remaining 1 cup low-sodium seafood broth into the skillet. Slide in 8 oz Yukon Gold potatoes and 0.25 tsp kosher salt, making sure the potato slices are submerged in the liquid. Bring to a bubbling simmer, drop heat to medium-low, cover with a tight lid, and braise for 9 minutes until the potatoes are just tender when pierced with the tip of a paring knife.

   9 min

   Tip: Slice the potatoes thin—a quarter-inch max. Mom math: thin potato coins cook in under 10 minutes so dinner stays strictly weeknight speed.

4. 4

   While the potatoes simmer quietly, pat 1.5 lbs hake fillets completely dry with paper towels. Season both sides evenly with the remaining 0.5 tsp kosher salt and 0.5 tsp black pepper. Halve your olives and slice the jalapeño and lime wedges so your finishing board is ready.

   4 min

   Tip: Dry fish seizes less and absorbs the delicate braising liquor much better than damp fish.

5. 5

   Uncover the skillet. Scatter in 0.33 cup pitted manzanilla olives and 1.5 tbsp capers. Nestle the seasoned 1.5 lbs hake fillets down into the bubbling caldillo, spooning a little red broth over the top of each piece. Put the lid back on and fast-braise on gentle medium-low heat for 5 to 6 minutes, until the hake turns pearlescent, completely opaque, and gently flakes at the touch.

   6 min

   Tip: Hake is lean and delicate; keep the simmer gentle so the fillets poach tenderly instead of boiling tough.

6. 6

   Pull the skillet off the heat. Scatter 1 jalapeño pepper rings and 0.25 cup fresh cilantro across the pan, and squeeze the juice of half of 1 limes directly over the fish. Taste the brothy sauce with a spoon—add tantito salt or extra lime if it needs a lift—and serve immediately right out of the pan with extra lime wedges and crusty bread or warm white rice.

   2 min

   Tip: Taste it—then decide! That final hit of fresh lime and briny capers slices right through the rich guajillo depth.