Name: Merluza a la Gallega (Spanish - Main Course )
Cuisine: Spanish
Ingredients: Hake - 500 grams (500 grams); Onion - 1 large (1 large); Garlic cloves - 4 (4); Paprika - 1 tablespoon (1 tablespoon); White wine - 1/2 cup (1/2 cup); Parsley - 1/4 cup (1/4 cup); Salt - to taste (to taste); Black pepper - to taste (to taste); Olive oil - for drizzling (for drizzling); Boiled potatoes - for serving (for serving)

Merluza a la Gallega

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Merluza a la Gallega (Spanish - Main Course) Recipe

Merluza a la Gallega is a Galician-style dish featuring hake (a white fish) cooked in a flavorful broth made from onions, garlic, paprika, white wine, and parsley. The fish is gently poached in the broth until tender and infused with the aromatic flavors. Merluza a la Gallega is often served with boiled potatoes and a drizzle of olive oil. It is a light and healthy main course option that showcases the delicate flavor of the hake.

Ingredients:

Hake - 1.1 pounds (500 grams)
Onion - 1 large
Garlic cloves - 4
Paprika - 1 tablespoon
White wine - 4 fluid ounces (1/2 cup)
Parsley - 4 tablespoons (1/4 cup)
Salt - to taste
Black pepper - to taste
Olive oil - for drizzling
Boiled potatoes - for serving

Instructions

Peel the onion and garlic cloves. Finely chop the onion and mince the garlic cloves.
While the fish is cooking, boil the potatoes until tender. Drain and set aside.
Once the hake is cooked, remove the pot from heat and sprinkle the chopped parsley over the fish.
Serve the Merluza a la Gallega hot, accompanied by the boiled potatoes and drizzled with olive oil.
In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic.
Saute until the onion becomes translucent and the garlic becomes fragrant.
Add the paprika to the pot and stir well to combine with the onion and garlic.
Pour in the white wine and bring to a simmer. Cook for a few minutes to cook off the alcohol.
Add the hake fillets to the pot, making sure they are submerged in the flavorful broth.
Season with salt and black pepper to taste.
Cover the pot and simmer gently for about 10-15 minutes, or until the hake is cooked through
and flakes easily.

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