The Galician fish boiler can be prepared with hake, rap or line. This typical Galicia recipe in Spain is a food of sailors, who being on the high seas, usually prepare it in the same way but cooking everything with seawater.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Galician fish boiler ingredients: |
| 500 grams of hake |
| ADDITIONAL CHARACTERISTICS: Cheap cost, stew, |
Galician fish boiler ingredients:
1. To start preparing the typical Galician boiler, the first thing you should do is wash, peel and cut potatoes into more or less thick slices. The onion cuts it into segments.
2. Cook the potatoes and onion in a saucepan with boiling and salt water. Leave the fire until the potatoes are slightly soft but without getting rid.
3. To prepare the sauce ajada, jump everything in a pan and then crush everything together until the ingredients are integrated. The result must be a slightly reddish homogeneous paste.
4. When the potatoes are almost ready, add the pieces of fish to the pot and let cook about two more minutes until everything is at its point. Remember that the fish must be first seasoned.
5. past this time, remove the pot from the fire and discard the cooking broth, retaining only a small part at the bottom of the saucepan, with a couple of fingers it will be enough.
6. Add the sauce ajada to the pot and remove. Put the heat on the fire again with a mid-low flame for the league sauce. Continue with cooking a couple more minutes.
7. enjoy the fish boiler with a little town bread. This recipe is one of the most typical dishes of Galician cuisine, a simple recipe that can be done with any type of fish that is cooked, whether white or blue.
