Merluza a la gallega (Galician style hake): Difference between revisions

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|title=Merluza a la gallega (Galician style hake) a Spanish recipe
|title=Merluza a la gallega (Galician style hake) a Spanish recipe
|titlemode=replace
|titlemode=replace
|keywords=Merluza a la gallega (Galician style hake) Spanish recipes
|keywords=#hake #potatoes #garlic #onion #parsley #paprika #bayleaves #simmer #cod #bayleaf #onions
|hashtagrev=032020
|description=This is a very quick and easy recipe from Galicia which is known as Merluza a Galega in Galician
|description=This is a very quick and easy recipe from Galicia which is known as Merluza a Galega in Galician
}}
}}
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{{Template:CookTools}}
{{Template:CookTools}}
{{recipesummary
{{recipesummary
|TotalCalories = 1853
|PortionCalories = 463
|DatePublished=21st January 2013
|DatePublished=21st January 2013
|Author=JuliaBalbilla
|Author=JuliaBalbilla
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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|300px|alt=Electus]]
  |Image = [[Image:Merluza a la gallega (Galician style hake) recipe.jpg|alt=Electus]]
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{{RecipeIngredients
{{RecipeIngredients
| [[Hake]] fillets weighing a total of 800-900 g or 4 hake steaks weighing about 200-225g each
| 800g [[Hake]] fillets or 4 hake steaks weighing about 200-225g each
| [[Salt]]
| [[Salt]]
| 4 large [[Potatoes|potatoes]], peeled and thickly sliced
| 4 large [[Potatoes|potatoes]], peeled and thickly sliced
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| 1 [[Bay leaf|bay leaf]]
| 1 [[Bay leaf|bay leaf]]
| 4 sprigs [[Parsley|parsley]]
| 4 sprigs [[Parsley|parsley]]
| 120 ml [[Olive oil|olive oil]]
| 120ml [[Olive oil|olive oil]]
| 8 or more Cloves of [[Garlic|garlic]], sliced
| 8 or more Cloves of [[Garlic|garlic]], sliced
| 1 tablespoon sweet [[Paprika|paprika]]
| 1 tablespoon sweet [[Paprika|paprika]]
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[[Hake]] can be difficult to find in some parts of the UK, so I would suggest you use [[Cod|cod]] instead.
[[Hake]] can be difficult to find in some parts of the UK, so I would suggest you use [[Cod|cod]] instead.
===Chef's notes===
===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.
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|smoked paprika]] for this dish.  [[Paprika#Pimentón de Murcia|Pimentón de Murcia]] is probably the best [[Spanish]] variety.
I think it is best to use a non-[[Smoked paprika|smoked paprika]] for this dish.  [[Paprika#Pimentón de Murcia|Pimentón de Murcia]] is probably the best [[Spanish]] variety.
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[[Category:Pan fried]]
[[Category:Pan fried]]


<!-- footer hashtags --><code 'hashtagrev:032020'>#hake #potatoes #garlic #onion #parsley #paprika #bayleaves #simmer #cod #bayleaf #onions </code><!-- /footer_hashtags -->

Revision as of 16:59, 14 July 2016



Merluza a la gallega (Galician style hake)
Electus
Servings:Serves 4
Calories per serving:463
Ready in:40 minutes
Prep. time:10 minutes
Cook time:30 minutes
Difficulty:Easy
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

Method

  1. Season the hake with the salt .
  2. Place the potatoes, onion, bay leaves and parsley with some salt in a saucepan and cover with water.
  3. Boil for about 10 minutes.
  4. Reduce the heat, add the hake and simmer for a further 10 minutes.
  5. If using fillets add them a few minutes later as they do not hold together as well as steaks.
  6. Towards the end of the cooking time, heat the oil and fry the garlic until golden.
  7. Drain the potatoes, onion and the hake, discarding the bay leaves and parsley and plate up.
  8. Remove the garlic from the heat immediately and quickly stir in the paprika.
  9. 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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#hake #potatoes #garlic #onion #parsley #paprika #bayleaves #simmer #cod #bayleaf #onions

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