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.
The hake is garlicky, tender, and cooked in water so it’s super healthy. Enjoy!
- hake, about 5-6 slices
- 3 medium potatoes, sliced into 1 inch discs
- 1/2 onion, whole (peeled)
- olive oil
- 1/2 tsp salt
- 1 bay leaf
- 1 tsp paprika
- 4 cloves garlic, sliced into large chunks
- 1 cup peas (fresh or frozen)
- 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)
- 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.
- 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.
- Serve the fish and potatoes, drizzling the garlic mixture on top of each serving.
- 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.