Merluza a la Gallega

Instructions

1. Step 1

   Prepare the potatoes, onion, and garlic as noted. Pat the hake dry.

   Cookware: Chef Knife, cutting board

2. Step 2

   Put the potatoes, onion, bay leaves, salt, and water in a large pot. Bring to a boil over high heat, then cook over medium heat until the potatoes are nearly tender.

   Timer: 15 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 200.0 gr Onion, 800.0 gr Potato, 10.0 gr Salt, 1200.0 ml Water

   Cookware: large pot

3. Step 3

   Lay the hake over the potatoes. Maintain a gentle simmer over medium heat until the fish is opaque, flakes easily, and reaches 63°C at its thickest point.

   Timer: 7 min (fixed)

   Ingredients used: 720.0 gr Hake

   Cookware: large pot

4. Step 4

   Transfer the hake, potatoes, and onion to a serving platter with a slotted spoon. Discard the bay leaves and reserve 60 ml of the cooking liquid in a measuring jug.

   Cookware: large pot, measuring jug, serving platter, slotted spoon

5. Step 5

   Warm the olive oil and garlic in a frying pan over low heat. Cook until the garlic is pale golden and fragrant.

   Timer: 3 min (fixed)

   Ingredients used: 90.0 ml Extra Virgin Olive Oil, 16.0 gr Garlic

   Cookware: frying pan, wooden spoon

6. Step 6

   Remove the pan from the heat and stir in the sweet paprika. Carefully stir in the reserved cooking liquid to form a loose sauce.

   Ingredients used: 5.0 gr Sweet Paprika

   Cookware: frying pan, measuring jug, wooden spoon

7. Step 7

   Spoon the garlic-paprika sauce over the hake and potatoes. Serve immediately.

   Cookware: frying pan, serving platter