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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