Galician Hake with Potatoes | Merluza a la Gallega
(0)
35 min
Under an hour
Kifli Kukták
Klasszikus észak-spanyol halétel selymes hekkfilével, puha burgonyával, zsenge zöldborsóval és illatos, füstölt paprikás-fokhagymás olívaolajjal (azada).
Preparation method
Preparing the base and vegetables
Peel the potatoes and cut them into thicker slices (approx. 1-1.5 cm). Peel the onion and cut into wedges.
In a pot, bring a generous amount of water to a boil with the bay leaves and salt. Add the potato slices and onion, then cook over medium heat for about 12-15 minutes until the potatoes are almost completely tender.
Add the frozen green peas to the pot as well, and cook together for another 3 minutes.
Chef's tip
With the Spanish ajada sauce, it is crucial to stir the paprika into the oil off the heat, as paprika can burn in seconds in hot oil and turn bitter.
It pairs excellently with a glass of dry Galician white wine (e.g. Albariño) and crusty bread for mopping up the delicious paprika-garlic olive oil.
Ingredients
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