▷ Hake Galician 【 2022 】

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This Galician hake is a classic of the best cuisine ever, perfect for any occasion because of its simplicity and its final result that is spectacular. Excellent for all those who do not like to find bones in fish, as my husband does.
This is a lifelong dish, I eat it since I was little, the truth is that in my weekly menu there is a lot of fish because I love it and the other day I noticed that the price had dropped (I keep the amounts of everything , what a head I have) and they looked very fresh and I said to myself I’m going to prepare a recipe for hake Galician style or garlic sauce.
It’s super easy and it’s great, as my good, pretty and cheap mother used to say. The fundamental thing is that the raw material is of the highest quality, this is very important in the kitchen, because you will avoid having to decorate the food a lot.
With this fish recipe you can not only make sliced fresh hake, but you can also cook frozen hake, loins or hake tails. I’m also going to teach you how to cook hake so that it looks perfect and doesn’t fall apart.
Do you want to know how to prepare a print hake ? Yes, well let’s go for the recipe !!!

Galician hake: step by step

Ingredients for hake:

4 slices of hake
2 potatoes
1 bay leaf
Parsley
Extra virgin olive oil
Salt
Pepper

Ingredients for the sauce:

3 garlic cloves
1 teaspoon of sweet paprika
Extra virgin olive oil
1 tablespoon of vinegar
2 tablespoons of broth
Salt

Peel, wash the potatoes and cut them into 1 cm slices. thick (more or less as I indicate in the photo).

Put the potatoes, parsley, bay leaf, some peppercorns, salt and a drizzle of oil in a saucepan over the fire. Cover with water and simmer for 10 minutes.

When they are half cooked, add the hake slices and, with the saucepan covered, wait for them to cook for approximately 5 minutes.

After this time drain the broth (save it or freeze it for another fish dish) and let the potatoes and fish rest while you make the sauce.

On the other hand, in a frying pan with oil, fry the rolled garlic. Once they are golden brown, add the paprika and the fish stock. Stir well and add the vinegar and salt.

To serve it, place the potatoes in a bowl, put the hake on top and pour the sauce over it.

My tips and tricks

To get all the flavor you have to serve it hot.
The secret of Galician hake is of course the fish that has to be fresh and of good quality.
If you like peas you can put a few while the potatoes cook.

You have seen how easy and fast it is to do