Merluza A La Gallega

Ethnic/National Origin: Spain
Meal Type: Dinner
Allergy Info.: Unknown
Submitted by: Rosa Salgado-Rodriguez
What it means to you?

Merluza a la gallega is a traditional Spanish fish dish originating from Galicia. The dish is usually made with a combination of hake, garlic, potatoes, paprika, bay leaves, onions, olive oil, salt, and pepper. The pieces of fish, onions, bay leaves, and potatoes are boiled in salted water over low heat.

The garlic is sautéed in olive oil with paprika, and the mixture is then poured over the fish and vegetables. Before serving, the dish is simply reheated for a few minutes and it's then ready to be enjoyed.

Suggested Equipment: Casserole Pans
Ingredients
  • 1/2
    cup
    Olive Oil
  • 4
    tsps
    Olive Oil
  • 2
    piece
    Garlic (gloves -crushed)
  • 2
    tbsp
    Parsley (minched)
  • 2
    tsps
    Paprika
  • 1 1/2
    lbs
    Potatoes (peeled, cut into 1/8 inch slices)
  • 1
    tbsp
    Flour
  • 1
    tbsp
    Salt/Pepper
  • 1
    piece
    Bay Leaf
  • 1/2
    tsps
    Thyme
  • 4
    pieces
    Fish steaks (hake or fresh cod) 1 inch thick
  • 1
    Onion (medium, chopped)
Preparation:
  1. In a shallow casserole, heat 1/2 cup of the oil and saute the onion until it is cooked. Stir in the garlic, 1 tablespoon of the parsley and the paprika.
  2. Add the potatoes; shake the coat well with the oil. Sprinkle in the flour, then add water barely to cover. Sprinkle with salt, pepper, bay leaf and thyme. Cover and cook 25 minutes, or until the potatoes are just tender.
  3. Divide the potatoes into 4 individual ovenproof casseroles. Place a fish steak on top of the potatoes in each dish. Spring with salt and pepper. Dribble the remaining 4 teaspoon of oil over the fish - 1 teaspoon to each fish portion.
  4. Place in 350 F oven for 15 minutes or until the fish flakes. Sprinkle with the remaining tablespoons of parsley before serving. A green salad and a chilled glass of dry white wine.