Merluza a la Gallega

Nutrition · per serving

Steps

1. 1

   Peel the potatoes and cut them into 1 cm thick rounds so they cook quickly and evenly. Pat the hake dry and lightly season it with part of the salt. Thinly slice the garlic and finely chop the parsley.

   300 g waxy potatoes320 g hake fillets, skinless or skin-on4 g fine sea salt3 garlic cloves, thinly sliced10 g parsley, finely chopped
2. 2

   Put the water, bay leaf, and the remaining salt for the fish and potatoes into a wide pan or shallow pot. Bring to a gentle boil, add the potato slices, then lower to a steady simmer and cook for 10-12 minutes until just tender when pierced with a knife; they should hold their shape.

   1 litre water1 bay leaf4 g fine sea salt300 g waxy potatoes
3. 3

   Lay the hake fillets over the potatoes in the same pan. Cover and poach very gently for 4-5 minutes, depending on thickness, until the flesh turns opaque and flakes easily but is still moist. Avoid a hard boil so the fish stays delicate.

   320 g hake fillets, skinless or skin-on
4. 4

   While the fish poaches, make the ajada. Warm the olive oil in a small pan over medium-low heat, add the sliced garlic, and cook for 1-2 minutes until lightly golden, not brown. Remove the pan from the heat, let it cool for 10 seconds, then stir in the smoked paprika and the remaining salt; this prevents the paprika from burning and turning bitter.

   45 ml extra-virgin olive oil3 garlic cloves, thinly sliced4 g smoked paprika1 g fine sea salt
5. 5

   Carefully lift out the potatoes and divide them between two warm plates. Set the hake on top. Spoon the warm ajada over the fish and potatoes, then finish with the chopped parsley.

   300 g waxy potatoes320 g hake fillets, skinless or skin-on45 ml extra-virgin olive oil3 garlic cloves, thinly sliced4 g smoked paprika10 g parsley, finely chopped
6. 6

   Serve immediately, making sure each portion gets some garlic-paprika oil. The dish is best hot, when the potatoes absorb the seasoned oil and the fish is at its juiciest.

Origin & History

Merluza a la Gallega is a classic preparation from Galicia in northwestern Spain, a region known for excellent seafood and straightforward cooking that lets the main ingredient shine. The dish is traditionally served with potatoes and an ajada, a fragrant dressing of olive oil, garlic, and paprika that reflects the region's love of simple, robust flavors.