Hake with Potatoes and Onion (Merluza a la Gallega)
Author: Barbara Norman
  • 4 large center slices of hake (or other white fish)
  • 3 medium potatoes; sliced thin
  • 1 small onion; sliced thin
  • 3 to 5 cloves garlic; minced
  • 2 Cups water
  • 1/4 Cup olive oil
  • 1/2 teaspoon paprika
  • 1 pinch salt; (small pinch)
  1. Put 2 cups of water to boil with a small pinch of salt in a flat, fairly wide dish. Boil sliced onion and potatoes covered for 20 minutes or until almost tender. Add fish slices and reduce flame. The fish and vegetables should be covered with water: add a little boiling water if necessary.
  2. Replace lid and simmer on very low fire until fish is done (about 8 minutes for hake).
  3. When fish is cooked, pour off all liquid and reserve for use in a recipe calling for fish stock. In a skillet, heat 1/4 cup olive oil. Fry minced garlic until brown. Remove skillet from fire to stir in paprika. The oil should be hot when it is added, but not too hot, the paprika will burn and give the dish a bitter taste. Pour oil over casserole containing fish and vegetables. Reheat for 2 to 3 minutes before serving.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

Comments: This has a subtle flavor; for those fond of garlic, the maximum amount will not be too much. This recipe was provided by the Hogar Gallego in Madrid.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/hake-with-potatoes-and-onion-merluza-a-la-gallega/5240/