Although I really like hake Basque style or in green sauce, or the infallible breaded or Roman slices, when I want to get it right I prepare a good Galician hake at home, the emblematic fish recipe that everyone likes, since always stays on point.
Cooked as the canons dictate, the Galician hake is very juicy and with an extra flavor, since in this traditional recipe it is covered with a delicious ajada of paprika and slices of garlic.
If you also do it with good cooked potatoesyou already have the garnish incorporated in the recipe itself, so you round off one of those menus that always leaves all the guests with whom you want to share this dish satisfied.
In a large saucepan, cook the onion with the bay leaf and a glass of water. When they have been boiling for five minutes, add the potatoes peeled and cut into irregular piecesletting them cook for about 12 to 15 minutes, until they are tender, but without falling apart.
We clean the fish well and salt with a handful of coarse salt, leaving the salt to be in contact with the slices for an hour. Then wash the slices to remove the salt and reserve.
Put the slices of hake in the pan and cook them for five minutes, -depending on the thickness, one or two more minutes may be necessary- and we cut the cooking by adding half a glass of cold water, so that they do not overcook. Remove from heat and let stand for five minutes.
In the meantime we prepare the ajada with the extra virgin olive oil and the laminated garlic. When they take color, turn off the heat and add the paprika, stirring slightly and allowing the oil and garlic to permeate well. Add half a ladleful of the broth from cooking potatoes and fish, wait a minute for the lees to settle, and serve the ajada over the slices of hake.
Pyrex OPTIMUM – Rectangular dish, 31 x 20 cm
With what to accompany the Galician hake recipe
To accompany the Galician style hake recipe, I recommend any local white wine that you like, very cool and you will feel as if you were in the Rías, enjoying a dish as emblematic as this one. If you end up with some pancakes for dessert, I won’t even tell you.
Direct to the Palate | Baked hake neck with baked potatoes
Direct to the Palate | Baked hake with potatoes, easy recipe