Talk:Merluza a la Gallega (with chorizo)

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Authentic Galician recipe?

User 'neurotico' posted this comment regarding authenticity of this recipe.

"I'm sorry and don't mean to be rude but... real "Merluza a la Gallega" would never ever EVER contain any chorizo or any other kinds of meat in it. Unlike those crazy Catalonians and Spaniards, Galician cuisine never mixes fish and meat, that's like "number one rule". Trust me, I'm Galician, I've eaten and cooked "Hake a la Galician" lots of times. I understand you want to make the dish more colourful and complex - after all real Merluza á Galega (more correct name) is just boiled hake sprinkled with "allada" (olive oil + paprika + garlic + salt, heated up just a little bit), but adding meat to it goes against the very name of the recipe. Meat + Fish = Heresy to any Galician. Really, we even find that idea kinda... repulsive.

(Don't wanna sound like a smartass, it's just that I thought it'd be cool to share this info. Galician food is all about simplicity. And boiled stuff. And turnip greens.)"

So it is probably not an authentic Galician recipe! If you have an authentic version, please do add it, recipe titles can easily be moved around to accommodate this.

I agree with User:neurotico in that chorizo etc is not used in this recipe and I can understand his annoyance as in Galicia, they are very fond of fish and particular as to how it is cooked. However, I would never BOIL hake, simmering would be better I think as hake does flake easily. --JuliaBalbilla 21:57, 16 March 2010 (GMT)


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