Merluza a la Gallega

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •If your hake fillets are thicker than 2.5 cm, add 1-2 extra minutes of poaching time.
• •A wide pan helps the potatoes and fish cook evenly without breaking apart.
• •For the best texture, keep the poaching liquid at a gentle simmer rather than a rolling boil.
• •This dish is excellent with a simple green salad or steamed greens for a fuller paleo meal.

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