Merluza à la Gallega (Galician-style Hake) is a traditional Spanish recipe (from Galicia) for a classic vegetarian dish of poached hake fillets served on top of poached potatoes. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Galician-style Hake (Merluza à la Gallega).
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Ingredients:
6 potatoes
75ml olive oil
1 onion, chopped
2 garlic cloves, crushed
1.5l fish stock
700g hake fillets, skinned and cut in half
1 tbsp white wine vinegar
1 tsp cayenne pepper
Method:
Bring a pan of lightly-salted water to a boil. Scrub the potatoes, add to the pan and parboil for 5 minutes. Drain the potatoes then set aside until cool enough to handle before cutting into thin rounds.
Heat the olive oil in a large, deep, frying pan. Add the onions and garlic and fry for about 5 minutes, or until soft. Now add the potato rounds and fry gently until evenly browned on both sides. Pour in 300ml of the fish stock and bring to a boil. Reduce the heat to a low simmer and cook gently for 20 minutes.
In the meantime, arrange the fish pieces in the base of a shallow saucepan. Pour over the remaining stock and bring to a simmer. Poach the fish gently for 15 minutes, or until they are tender (the fish should flake easily with a fork). Drain the fish (discard the stock).
Combine the vinegar and cayenne pepper and stir this mixture into the potatoes. Simmer for 1 minute more then take off the heat and transfer to a shallow serving dish. Arrange the fish fillets on top and serve immediately.
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