Legendary Dishes | Merluza a la Gallega (hake with garlic and potatoes)

SPAIN

Another Galician twist on hake, this recipe is featured in Catch of the Day | As Fresh As It Gets, Editions Fricot’s European fish book.

  • 4 (250 g) hake steaks, each 4 cm thick
  • 800 ml water
  • 600 g waxy potatoes, peeled, sliced thick
  • 4 garlic cloves, crushed
  • 100 ml olive oil
  • 5 g hot paprika
  • Salt
  • Paprika oil, for dressing (optional)
  • Chilli sauce (optional)

Salt the hake, and leave them to rest for 30 minutes, then wash off the salt.

Place the potato slices in an oiled casserole dish, add the garlic, cover with
water, and cook in a hot oven for 20 minutes.

Dust the hake steaks with paprika.

In a large frying pan heat the oil, and fry the hake, about two minutes each side.

Remove to the casserole dish and finish in the oven, about five
minutes.

Drain the liquid from the casserole, reduce and serve as a sauce with the hake and potatoes.

Or drizzle chilli sauce or paprika oil over the fish.


Indigenous Ingredients

Hake
Paprika
Potato