Merluza a la Gallega (galician Hake)

Merluza a la Gallega (galician Hake)


  • 6 slices hake, cut thick
  • 1 bay leaf
  • 6 cubed potatoes
  • salt
  • 1 liter water
  • 1 can green peas
  • 1 cup olive oil (or less)
  • 1 tablespoon vinegar
  • 1 teaspoon paprika
  • chopped parsley
  • 1 clove garlic, chopped
  • 1 onion, finely chopped


(6 people):. Boil the potatoes in cold and salty water together with the bay leaf. When tender, add the peas. Place the hake on the top of the potatoes, cover with water and simmer for two or three minutes. Drain the water reserving one cup. Heat the oil over medium-heat and fry the sliced garlic and the onion. When golden, remove from heat and add the paprika, the vinegar and the remaining water. Pour over the fish and potatoes and heat for two or three minutes. (don't let it boil). Sprinkle with parsley. Serve it hot with a young white wine and an spongy bread.

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