Galician hake, a typical dish of the traditional cuisine of Galicia, very nutritious and healthy. The fish is cooked with potatoes and served with a delicious and very simple paprika and garlic sauce. To prepare this recipe it is important to use a good Galician hake, since it will give us all the taste. The sauce is made with ingredients that we can have at home, yes, it is essential From Cayena, you will love it! Keep reading to discover in recipes all the secrets of this recipe and know how to make hake to the Galician.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Galician hake ingredients: |
| 1 hake 3 potatoes. |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Galician hake ingredients:
1. Peel the potatoes, wash them and cut them into slices 1 cm thick. Peel the onion and cut it in half or in the rooms.
2. Heat a wide casserole over medium heat and introduce potatoes, onion and bay leaves. Cover with water and add some salt. Let cook about 15 minutes, although the final time will depend on the potatoes. If you run out of water, add a little more.
3. You can ask you to clean your hake in the fish market or clean it at home. In any case, once clean, cut the sliced fish and remove the thorns. You can do medallions or hake looms to the Galician, the recipe is the same. Add salt and pepper to taste.
4. When the potatoes are almost tender, add the hake over the potatoes. If water is needed, add a little more for the broth to cover half of the hake. Move the casserole making swing movements to ligate the sauce. Let it cook about 5 minutes or until you see the cooked hake. When it is, turn off and reserve.
Trick: There are also those who do the Galician hake with peas. If you want, add them with fish.
5. Apart, prepare the ajada that will give the final touch to the hake to the Galician. Put a pan with a good stream of oil to the fire, peel and cut the garlic in sheets, add them to the pan and let them cook over low heat to release their flavor and not burn. When they begin to take color, add the paprika spoon, separate the pan from the heat and remove right away so that it does not burn.
6. Put the pan again on the fire by adding a little of the broth that has been made with potatoes and fish. Remove to dissolve the paprika and cook for a couple of minutes.
7. Add the ajada to the fish casserole and move it so that everything is linked well and there is a good sauce. If there was a lot of broth of cooking the fish and potatoes, remove a little before adding the ajada. There are people who prefer to do the hake to the Galician with prawns and clams. In that case, you should add these ingredients before incorporating ajada. Another option is to cook the steamed clams and add them to the end.
8. List to eat! This hake recipe to Galician is incredible, both for its flavor and its texture. Remember that if you like the spicy you can add a piece of Cayena to La Ajada. Do not hesitate to prepare this dish and tell us how it has been.
