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Merluza a la gallega is one of the simplest and most satisfying fish dishes in Galicia, where hake is the sovereign fish and the combination of boiled potatoes, sweet paprika, and garlicky olive oil is a beloved flavor profile known as a lo gallego. Thick hake steaks rest on a bed of boiled potatoes called cachelos, and a paprika-infused hot oil drizzle poured over the just-cooked fish at the very last moment is the dish's dramatic, aromatic finishing move. This preparation is endlessly adaptable to any white fish and remains the cornerstone of coastal Galician cooking. The dish is always accompanied by a glass of cold, crisp Albariño from the Rias Baixas.
Prep
10 min
Cook
30 min
Total
40 min
Servings
4 srv
Difficulty
Easy
Calories
265 kcal
For 4 serving(s)
Per serving
Peel and slice the potatoes into thick rounds; boil in well-salted water with the sliced onion and bay leaves for 15-18 minutes until tender.
Season hake steaks generously with salt; place them on top of the potatoes in the pot for the last 8 minutes of cooking, or transfer to a separate pan with a cup of the potato water.
Meanwhile, heat olive oil in a small pan and fry the thinly sliced garlic over medium-low heat until golden.
Remove from heat and stir in sweet paprika and hot paprika off the heat immediately to avoid burning.
Drain the potatoes and arrange on a serving platter; place the hake steaks on top.
Immediately pour the hot paprika-garlic oil all over the fish and potatoes - it will sizzle and perfume the entire plate.
Scatter chopped fresh parsley and serve at once.
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