Galician-style hake

Galician-style hake

Merluza a la gallega

By
From
Spanish Made Simple
Serves
4

A dish with soft, subtle flavours – nothing punchy – that is all good and healthy. Sometimes comfort is found in the most basic form of cooking. Call me crazy but I find this dish sublime.

Ingredients

Quantity Ingredient
2 medium onions, Peeled and halved
1 tablespoon salt, Plus extra for seasoning
1 bay leaf
4 medium white potatoes, halved
4 hake supremes or fillets
100ml olive oil
4 garlic cloves, sliced
1 teaspoon sweet pimenton
freshly ground black pepper

Method

  1. Place a large deep pan over a high heat. Add 850ml water, the onions, and bay leaf. Bring to the boil, add the potatoes and cook for about 13 minutes until they are half cooked.
  2. Season the hake with salt and pepper and add it to the water with the potatoes, making sure they are completely covered by water and adding more if necessary. Cook for another 6 minutes and then remove from the heat. Carefully remove the delicate fish and potatoes from the pan, keeping the fish whole. Set aside 150ml of the cooking liquid.
  3. Meanwhile, heat the olive oil in a small frying pan and cook the garlic until golden. Add the pimentón along with the reserved cooking liquid and boil for about 1 minute.
  4. Serve 2 potato halves, half an onion and a portion of fish per plate with a little of the garlic and pimentón sauce poured over the top.
Tags:
Spanish
simple
weekday
tapas
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again