Authortapasonline
RatingDifficultyBeginner

Galician-style hake - this is a very traditional recipe from Galicia in northern Spain. Cod or any firm white fish will work if hake is not available. Chorizo and peas are both popular options. Dice the chorizo and fry it in the pan with the garlic; put the peas in the stockpot with the fish.

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 1 kg Hake Filletcut into 8 equal sized pieces
 1 medium-sized Onionsliced
 3 medium-sized Potatoespeeled and sliced
 cloves of Garlicpeeled and sliced
 dash of White Wine
 1 pinch of Salt
 2 tsp Pimentón Dulce (smoked paprika)
 1 Bay Leaf
 1 tbsp Olive Oil
1

Place the onion, potatoes, bay leaf, salt and white wine in a stockpot with enough water to cover.

2

Bring to a boil and simmer gently until the potatoes are just beginning to soften.

3

Add the hake to the pan, cover and leave until the fish is cooked, around four or five minutes

4

Meanwhile, fry the garlic in olive oil until it is just beginning to brown, then add the pimentón. Sir well and fry gently for a couple of minutes.

5

Remove the fish, potatoes and onion from the pan and drain. Plate up the onions and potatoes and place two pieces of fish on top.

6

Take a spoonful of garlic and oil and pour it over the top. Serve immediately.

Category, Cooking Method,

Ingredients

 1 kg Hake Filletcut into 8 equal sized pieces
 1 medium-sized Onionsliced
 3 medium-sized Potatoespeeled and sliced
 cloves of Garlicpeeled and sliced
 dash of White Wine
 1 pinch of Salt
 2 tsp Pimentón Dulce (smoked paprika)
 1 Bay Leaf
 1 tbsp Olive Oil

Directions

1

Place the onion, potatoes, bay leaf, salt and white wine in a stockpot with enough water to cover.

2

Bring to a boil and simmer gently until the potatoes are just beginning to soften.

3

Add the hake to the pan, cover and leave until the fish is cooked, around four or five minutes

4

Meanwhile, fry the garlic in olive oil until it is just beginning to brown, then add the pimentón. Sir well and fry gently for a couple of minutes.

5

Remove the fish, potatoes and onion from the pan and drain. Plate up the onions and potatoes and place two pieces of fish on top.

6

Take a spoonful of garlic and oil and pour it over the top. Serve immediately.

Merluza a la Gallega