Merluza a la gallega (Galician style hake)

Merluza a la gallega (Galician style hake)

Servings:	Serves 4
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

• Hake fillets weighing a total of 800-900 g 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
• 120 ml olive oil
• 8 or more Cloves of garlic, sliced
• 1 tablespoon sweet paprika

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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