Merluza a la gallega (Galician style hake): Difference between revisions
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 30 minutes | |CookTime = 30 minutes | ||
|Image = [[Image:Merluza a la gallega (Galician style hake) recipe.jpg|alt=Electus]] | |Image = [[Image:Merluza a la gallega (Galician style hake) recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Not a fan of hake…</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">…but all that garlic makes this recipe pretty tasty!</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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This is a very quick and easy recipe from Galicia which is known as '''Merluza á Galega''' in Galician. | This is a very quick and easy recipe from Galicia which is known as '''Merluza á Galega''' in Galician. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 800g [[Hake]] fillets or 4 hake steaks weighing about 200-225g each | | 800g [[Hake]] fillets or 4 hake steaks weighing about 200-225g each | ||
Revision as of 16:45, 1 April 2022
| Merluza a la gallega (Galician style hake) | |
|---|---|
_recipe.jpg)
Best recipe reviewNot a fan of hake… 4/5 …but all that garlic makes this recipe pretty tasty! Paul R Smith |
| Servings: | Serves 4 |
| Calories per serving: | 463 |
| Ready in: | 40 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 21st January 2013 |
This is a very quick and easy recipe from Galicia which is known as Merluza á Galega in Galician.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 800g Hake fillets or 4 hake steaks weighing about 200-225g each
- Salt
- 4 large potatoes, peeled and thickly sliced
- 1 medium onion, sliced
- 1 bay leaf
- 4 sprigs parsley
- 120ml olive oil
- 8 or more Cloves of garlic, sliced
- 1 tablespoon sweet paprika
Method
- Season the hake with the salt .
- Place the potatoes, onion, bay leaves and parsley with some salt in a saucepan and cover with water.
- Boil for about 10 minutes.
- Reduce the heat, add the hake and simmer for a further 10 minutes.
- If using fillets add them a few minutes later as they do not hold together as well as steaks.
- Towards the end of the cooking time, heat the oil and fry the garlic until golden.
- Drain the potatoes, onion and the hake, discarding the bay leaves and parsley and plate up.
- Remove the garlic from the heat immediately and quickly stir in the paprika.
- Pour the garlic sauce over the hake, potatoes and onions.
Variations
See our recipe for Merluza a la Gallega (with chorizo) - not authentic though! Hake can be difficult to find in some parts of the UK, so I would suggest you use cod instead.
Chef's notes
As mentioned above, be very careful with fillets or they will distintergrate as they are boneless. Steaks have bones which keep the flesh together better.
I think it is best to use a non-smoked paprika for this dish. Pimentón de Murcia is probably the best Spanish variety.
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