Entree: Spain – Galicia – Merluza a la Gallega (Hake cooked Galician-style with potatoes, smoked paprika, garlic, and olive oil)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 4 merluza (hake) fillets, approx. 6 oz (170 g) each
- 1 1/2 lb (680 g) waxy potatoes, peeled and sliced 1/4 inch (6 mm)
- 1 medium onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 1/2 cup (120 ml) extra-virgin olive oil, divided
- 2 tsp (4 g) pimentón de la Vera (smoked Spanish paprika)
- 1 bay leaf
- 1/2 cup (120 ml) dry white wine (optional)
- 1 cup (240 ml) fish stock or water
- 1 1/2 tsp (9 g) coarse sea salt, plus more for poaching water
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Instructions

1. Place the potato slices and bay leaf in a large saucepan, cover with cold water, add 1 tsp (6 g) salt, and bring to a gentle boil. Reduce heat and simmer until potatoes are just tender, about 10–12 minutes. Drain and keep warm.
2. Meanwhile, bring the fish stock (or water) and white wine if using to a gentle simmer in a shallow pan large enough to hold the fillets. Season with the remaining 1/2 tsp (3 g) salt. Poach the hake fillets in the simmering liquid until just opaque and cooked through, 4–6 minutes depending on thickness. Remove with a slotted spatula and keep warm.
3. In a small skillet, warm 1/4 cup (60 ml) of the olive oil over low heat. Add the sliced garlic and cook gently until the garlic is soft and fragrant but not browned, about 1–2 minutes.
4. Remove the skillet from the heat, stir in the smoked paprika to bloom it in the hot oil, then cautiously add the remaining 1/4 cup (60 ml) olive oil to thin. This is the ajada; do not overcook the paprika.
5. On a warmed serving platter, arrange the drained potato slices and scatter the sliced onion over them. Place the poached merluza fillets atop the potatoes. Spoon the hot ajada evenly over the fish and potatoes so the oil flavors everything.
6. Sprinkle with chopped parsley, adjust seasoning with pepper (and salt if needed), and serve immediately with lemon wedges.