Merluza a la Gallega (Galician-style Hake with Potatoes)
Discover the authentic flavors of Galicia with this classic Spanish dish featuring tender hake fillets and red potatoes in a fragrant garlic sauce. This recipe offers a delicate balance of fresh fish, aromatic herbs, and a rich yet light sauce that makes it perfect for a comforting weekend meal. Easily adaptable with other white fish like cod or turbot, this dish is both budget-friendly and impressive.
π Prep Time: 20 min
π³ Cook Time: 40 min
π½οΈ Servings: 3
π₯ Ingredients
Fish & Potatoes:
- 650 g hake fillets (cleaned, 3 thick pieces)
- 650 g red potatoes
Garlic Sauce (Ajada):
- 8 garlic cloves
- 1 small onion (approx. 50 g)
- 1 bay leaf
- 75 ml extra virgin olive oil
- 1 tsp sweet paprika
- 1/4 bunch fresh parsley
Broth:
- 1 small onion
- 1 small piece of leek
- 1 carrot
- 1/2 tsp whole black peppercorns
- Parsley stems from sauce
- 75 ml dry white wine
- Salt, to taste
π©βπ³ Instructions
1. Prepare the Garlic Sauce (Ajada)
- In a small saucepan, gently heat olive oil with thinly sliced onion, 4 halved garlic cloves, and bay leaf over very low heat. Let the oil infuse for about 15 minutes, ensuring onion and garlic do not brown β the oil should just gently bubble.
- Remove from heat, stir in sweet paprika, then add the remaining 4 crushed garlic cloves. Set aside to infuse until needed.
2. Make the Broth
- In a pot, combine the chopped onion, carrot, leek, parsley stems, peppercorns, white wine, and 3.5 cups of water. Bring to a boil and simmer while you prepare the potatoes.
3. Cook the Potatoes
- Peel and slice the red potatoes evenly. Add to the simmering broth, season with salt, and cook over low heat until tender but firm (about 15-20 minutes).
4. Prepare the Fish
- Slice the hake into 2-3 cm thick rounds. If using frozen hake, soak in milk for 10 minutes, then drain and pat dry with paper towels.
- Tip: Proper thawing enhances texture and flavor.
5. Assemble the Dish
- Strain the broth, reserving the potatoes and discarding the vegetables. Place potatoes in a wide pot and lightly season with salt.
- Return the strained broth to the pot, add the hake slices, and poach gently for 5 minutes until opaque throughout.
- Remove the fish and arrange it among the potatoes. Sprinkle a pinch of salt over the fish.
6. Final Touches
- Strain the garlic sauce, pressing to extract all flavors. Add about 150 ml of the fish broth to the sauce and pour over the fish and potatoes.
- Sprinkle finely chopped fresh parsley on top.
- Place the pot back on the heat, bring to a gentle boil, cover, and simmer for 5 minutes, gently shaking the pot side to side 2-3 times to mix flavors.
7. Serve
- Serve hot immediately, enjoying the comforting harmony of hake, potatoes, and aromatic garlic sauce.
π Perfect For
- Authentic Spanish dinners
- Weekend family meals
- Light, comforting seafood dishes
π‘ Tips
- Use red potatoes to retain shape during cooking.
- Soaking frozen fish in milk improves flavor and texture.
- The remaining fish broth can be frozen for future recipes.
- Shake the pot gently during final simmering to blend flavors evenly.
π Final Thoughts
Merluza a la Gallega is a perfect showcase of simple, fresh ingredients elevated by traditional Spanish flavors. The tender hake and potatoes soak up the infused garlic sauce creating a dish that’s elegant yet unpretentious. Ideal for seafood lovers seeking authentic tastes and quick, comforting meals that warm both body and soul.