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Hake with chorizo and potatoes (Merluza à la Gallega)

 


Method 1


Ingredients

50ml/2fl oz olive oil

2 onions, sliced thinly

6 garlic cloves, sliced

2 tsp paprika

70g/3oz chorizo, cut into cubes

100g/4oz padron peppers or other tiny green peppers, sliced (or 1 large pepper, diced)

900g/2lb baby new potatoes, halved lengthways

85ml/3fl oz dry white wine

300ml/10fl oz water

8 x 100g/4oz or 4 x 225g/8oz hake steaks

salt and freshly ground black pepper


Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole. Add the onions and garlic and cook gently until soft.


Add the paprika and fry for 2–3 minutes, then add the chorizo sausage and green peppers and fry for another 3–4 minutes.


Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 10 minutes, until the potatoes are just tender and the liquid has reduced a little.


Season the hake steaks well on both sides. Put them on top of the potatoes, cover and simmer for 8–10 minutes, until the hake is cooked through.



Method 2


📝 Ingredients

For the main dish:

4 hake fillets (skin on or off, ~150–180g each)


500–600g waxy potatoes (Yukon Gold or similar), peeled and cut into 1 cm rounds


100g Spanish chorizo, sliced into thin rounds


1 bay leaf


Salt to taste


For the garlic–paprika oil:

4 tbsp extra virgin olive oil


2–3 garlic cloves, thinly sliced


1 tsp sweet smoked paprika (pimentón dulce)


Optional: ¼ tsp hot paprika or chili flakes for a mild kick


To finish:

Fresh parsley, chopped


Lemon wedges, to serve


🍳 Instructions

1. Cook the Potatoes

Place the sliced potatoes in a large saucepan and cover with cold salted water. Add the bay leaf.


Bring to a boil, then reduce to a simmer and cook for 12–15 minutes, until the potatoes are tender but not falling apart.


Remove the potatoes with a slotted spoon and set aside, reserving about 1 cup of the cooking water.


2. Steam or Poach the Hake

Place the hake fillets in a steamer or shallow pan. Pour in some of the reserved potato cooking water and lightly season with salt.


Cover and gently steam or poach for 6–8 minutes, or until the fish is opaque and flakes easily with a fork. Don’t overcook.


3. Cook the Chorizo

While the fish cooks, heat 1 tbsp of olive oil in a skillet over medium heat.


Add the sliced chorizo and fry for 2–3 minutes until it starts to crisp and releases its red oils. Set aside on a plate lined with paper towel.


4. Make the Garlic–Paprika Oil

In the same skillet (or a clean pan), heat the remaining 3 tbsp olive oil over low heat.


Add the garlic slices and cook gently until golden — do not let them burn.


Remove from heat and immediately stir in the paprika. It will sizzle and bloom in the hot oil.


5. Assemble and Serve

On a large serving plate, arrange the potatoes as a base. Lay the hake fillets on top.


Scatter over the chorizo slices.


Drizzle generously with the garlic-paprika oil.


Garnish with chopped parsley and serve with lemon wedges.


🔄 Optional Additions & Tips

Add sliced onion to the potato water for extra flavor.


For more sauce, pour a bit of reserved potato water over the dish before serving.


You can prepare this dish with monkfish or cod if hake isn't available.



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