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

Menu: Different Food Styles or browse Other Spanish Recipes

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.

More Spanish Recipes

Pisto Manchego

Pisto Manchego is a traditional Spanish ratatouille-like dish from the La Mancha region. It is made by sautéing a variety of vegetables such as tomatoes, bell peppers, zucchini, and onions in olive oil until soft and flavorful. Pisto Manchego can be enjoyed as a vegetarian main course or served as a side dish with grilled meats or fish. The dish is versatile and adaptable, making it a popular choice for home cooks in Spain.

Torrijas

A popular Spanish dessert typically enjoyed during Easter. It is similar to French toast, made by soaking bread slices in a mixture of milk, sugar, and beaten eggs. The soaked bread is then fried until golden and served with a dusting of cinnamon and honey or syrup.

Sepia con Alioli

Sepia con Alioli is a Spanish dish consisting of grilled or pan-fried cuttlefish served with a garlic and olive oil-based sauce called alioli. The cuttlefish is tender and slightly chewy, with a delicate flavor that pairs beautifully with the creamy garlic sauce.

Cordero al Romero

Cordero al Romero, or lamb with rosemary, is a classic Spanish dish that highlights the flavors of tender lamb and aromatic rosemary. The lamb is marinated with garlic, rosemary, olive oil, and other herbs, then roasted to perfection. The result is a succulent and flavorful main course that pairs well with roasted potatoes or a fresh green salad.

Berenjenas con Miel

Berenjenas con Miel is a sweet and savory appetizer that combines crispy fried eggplant with a drizzle of honey. The eggplant slices are battered and deep-fried until golden and then served with a drizzle of honey on top. This unique combination of flavors creates a delightful contrast that is both satisfying and delicious. Berenjenas con Miel is a popular tapas dish in Andalusia, where honey is often used as a natural sweetener.

Champiñones al Ajillo

Champiñones al Ajillo are sautéed mushrooms cooked with garlic, olive oil, and white wine. This simple yet delicious dish is often served as a tapa or as a side to accompany main courses.

Churrasco

A popular grilled meat dish in Spain, churrasco typically refers to beef or pork cut into thin steaks or strips. The meat is marinated in spices, garlic, and olive oil before being grilled to perfection. It is often served with chimichurri sauce and accompanied by roasted vegetables.

Fancy Something Else?

Thong Ake

Thong Ake is a traditional Thai dessert made from egg yolks, sugar, and flour. The ingredients are mixed together and then piped into intricate shapes, resembling flowers or small birds. The delicate creations are deep-fried until golden brown and crispy. Thong Ake is often enjoyed as a decorative and edible centerpiece during special occasions or celebrations.

Gai Tod

Gai Tod is a popular Thai street food dish that features crispy fried chicken. The chicken is marinated in a combination of garlic, soy sauce, and spices, and then deep-fried to achieve a golden and crunchy exterior. It is often served with sticky rice or as part of a rice-based meal.

Pici all'Aglione

A pasta dish from Tuscany featuring thick, hand-rolled noodles served with a spicy garlic and tomato sauce.

Greek Revani

Revani is a traditional Greek cake made with semolina flour, yogurt, sugar, and flavored with lemon zest or rosewater. It is soaked in a sweet syrup made from sugar, water, and lemon juice. Revani has a soft and moist texture and is often garnished with almonds or powdered sugar. It offers a delightful combination of flavors and represents the use of semolina and citrus in Greek desserts and the culinary heritage of the Mediterranean region.

Modak

A sweet dumpling made with rice flour or wheat flour, stuffed with a sweet filling made of jaggery, coconut, and cardamom. Modak is a popular dessert, especially during the festival of Ganesh Chaturthi.

Tamales de Camarón

Tamales made with a savory masa dough filled with shrimp cooked in a tomato-based sauce seasoned with spices, herbs, and chili peppers. They are wrapped in corn husks and steamed to perfection.

Quiche Lorraine

A savory tart made with a buttery pastry crust filled with a mixture of eggs, cream, cheese, and bacon. Quiche Lorraine is a classic French dish that can be enjoyed warm or cold, and is often served with a side salad.

Italian Ravioli with Sage Butter

Ravioli is a type of pasta filled with various ingredients such as cheese, meat, or vegetables. It is often served with a simple yet flavorful sage butter sauce. The ravioli are cooked until tender and then tossed in a buttery sauce infused with sage leaves. Ravioli with Sage Butter is a delicious and elegant main course that represents the flavors of Italy and the Mediterranean. It is often garnished with grated Parmesan cheese and fresh herbs.