We are going to enjoy a very traditional, economical and delicious dish at the same time: Hake Galician. It is a very easy recipe to prepare since it has little preparation. In addition, it is a recipe with very little fat, the truth is that this recipe for haketo the Galician We don’t see any downside.
For it to be delicious, it only has a little trick: the raw material has to be of high quality, this will make the dish exquisite or not. When you go to your fishmonger, pay attention to the origin of the hakeIt is important that it comes from the Cantabrian Sea and that it is as fresh as possible.
Contrary to the basque style hakewhich is prepared with prawns, eggs and asparagus, the Galician hake is a hake stew with potatoes with a garlic sauce made with garlic and Pimentón de la Vera.
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Hake Basque style
Let’s go with the recipe, you will see how easy it is to prepare.
Hake Galician
Ingredients
For the hake
3 potatoes
3 thick slices of hake
3 small onions
1 bay leaf
Ajada
4 garlic cloves
Paprika
Half a glass of extra virgin olive oil
Salt
How to make Galician hake
Wash the bay leaf, chop the garlic and reserve.
Peel the onions and potatoes, cut the latter into rather thick slices.
Cook the three onions together with the bay leaf and a handful of salt over medium heat for 10 minutes. After the time has elapsed, add the potatoes and cook for 20 minutes.
Then, we add the hake that we will already have salty and let everything cook over low heat for 8 minutes.
While it cooks, add half a glass of extra virgin olive oil to a pan. Once hot, add the garlic and fry until lightly golden, add a tablespoon of paprika from La Vera and remove from heat. Pour a ladle of the broth where we have cooked the hake, potatoes and onions. Let the garlic cook for 5 minutes.
Put the potatoes, onion cut into quarters, hake on a plate and sauce with the garlic sauce.
We serve very hot. Now we only have to enjoy this delicious Hake Galician.
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Bica gallega (traditional recipe for Galician sponge cake)
The Galician Hake entry, an easy and traditional recipe was first published in PequeRecetas