Fish/ Main course/ Recipes

Galician Hake (Merluza a la Gallega)

Galician Hake

Hot summers here in Galicia are the perfect time to eat fresh fish from the market. Merluza a la Gallega is light, healthy, and there’s no hot oven required for this recipe. Even better – it’s all cooked in a pot of water and a small frying pan. Barely any mess or heat in the kitchen. 

This Galician Hake recipe was passed down to me from a friend’s mom, aka a Galician avoa (grandmother). I had it once, about a year ago, and have regularly requested (read: begged for) the recipe since. It’s that good. 

Galician Hake


The hake is garlicky, tender, and cooked in water so it’s super healthy. Enjoy!

Galician Hake | Merluza a la Gallega
Serves 3
Garlicky hake with potatoes
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. hake, about 5-6 slices
  2. 3 medium potatoes, sliced into 1 inch discs
  3. 1/2 onion, whole (peeled)
  4. olive oil
  5. 1/2 tsp salt
  6. 1 bay leaf
  7. 1 tsp paprika
  8. 4 cloves garlic, sliced into large chunks
  9. 1 cup peas (fresh or frozen)
  10. water
  1. Peel the potatoes and cut into 1 inch discs. Add the potatoes, onion, bay leaf, salt, 1 tbsp olive oil, and enough water to cover it all into a large pot. Bring to a boil. Add peas now or later depending on whether they are fresh or frozen (see note below)
  2. When the potatoes are halfway cooked, add the hake to the boiling water. Cook for 5 minutes or until cooked through, checking frequently. Once cooked, drain most of the water saving about 1/4 cup.
  3. Add 2 tbsp olive oil and the sliced garlic to a small frying pan on medium heat. When garlic turns golden, remove the pan from the heat and add the paprika, stirring continuously. Once mixed well, add the 1/4 cup of leftover water and stir.
  4. Serve the fish and potatoes, drizzling the garlic mixture on top of each serving.
  1. If the peas are fresh and uncooked, add them at the beginning with the potatoes. If they are frozen, add them at the end. Boil until soft.
Oil and Garlic

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1 Comment

  • Reply
    July 8, 2017 at 5:07 pm

    Love the combination. Extremely hot here as well and everything done under 30 minutes makes me go for it ! Great photo, too ! Thank you and enjoy the weekend !

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