Name: Merluza a la Gallega (Spanish - Main Course )
Cuisine: Spanish
Ingredients: Hake - 500 grams (500 grams); Onion - 1 large (1 large); Garlic cloves - 4 (4); Paprika - 1 tablespoon (1 tablespoon); White wine - 1/2 cup (1/2 cup); Parsley - 1/4 cup (1/4 cup); Salt - to taste (to taste); Black pepper - to taste (to taste); Olive oil - for drizzling (for drizzling); Boiled potatoes - for serving (for serving)

Merluza a la Gallega

Menu: Different Food Styles or browse Other Spanish Recipes

Merluza a la Gallega (Spanish - Main Course) Recipe

Merluza a la Gallega is a Galician-style dish featuring hake (a white fish) cooked in a flavorful broth made from onions, garlic, paprika, white wine, and parsley. The fish is gently poached in the broth until tender and infused with the aromatic flavors. Merluza a la Gallega is often served with boiled potatoes and a drizzle of olive oil. It is a light and healthy main course option that showcases the delicate flavor of the hake.

Ingredients:

Hake - 1.1 pounds (500 grams)
Onion - 1 large
Garlic cloves - 4
Paprika - 1 tablespoon
White wine - 4 fluid ounces (1/2 cup)
Parsley - 4 tablespoons (1/4 cup)
Salt - to taste
Black pepper - to taste
Olive oil - for drizzling
Boiled potatoes - for serving

Instructions

Peel the onion and garlic cloves. Finely chop the onion and mince the garlic cloves.
While the fish is cooking, boil the potatoes until tender. Drain and set aside.
Once the hake is cooked, remove the pot from heat and sprinkle the chopped parsley over the fish.
Serve the Merluza a la Gallega hot, accompanied by the boiled potatoes and drizzled with olive oil.
In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic.
Saute until the onion becomes translucent and the garlic becomes fragrant.
Add the paprika to the pot and stir well to combine with the onion and garlic.
Pour in the white wine and bring to a simmer. Cook for a few minutes to cook off the alcohol.
Add the hake fillets to the pot, making sure they are submerged in the flavorful broth.
Season with salt and black pepper to taste.
Cover the pot and simmer gently for about 10-15 minutes, or until the hake is cooked through
and flakes easily.

More Spanish Recipes

Churrasco

A popular grilled meat dish in Spain, churrasco typically refers to beef or pork cut into thin steaks or strips. The meat is marinated in spices, garlic, and olive oil before being grilled to perfection. It is often served with chimichurri sauce and accompanied by roasted vegetables.

Champiñones al Ajillo

Champiñones al Ajillo are sautéed mushrooms cooked with garlic, olive oil, and white wine. This simple yet delicious dish is often served as a tapa or as a side to accompany main courses.

Sepia con Alioli

Sepia con Alioli is a Spanish dish consisting of grilled or pan-fried cuttlefish served with a garlic and olive oil-based sauce called alioli. The cuttlefish is tender and slightly chewy, with a delicate flavor that pairs beautifully with the creamy garlic sauce.

Berenjenas con Miel

Berenjenas con Miel is a sweet and savory appetizer that combines crispy fried eggplant with a drizzle of honey. The eggplant slices are battered and deep-fried until golden and then served with a drizzle of honey on top. This unique combination of flavors creates a delightful contrast that is both satisfying and delicious. Berenjenas con Miel is a popular tapas dish in Andalusia, where honey is often used as a natural sweetener.

Pisto Manchego

Pisto Manchego is a traditional Spanish ratatouille-like dish from the La Mancha region. It is made by sautéing a variety of vegetables such as tomatoes, bell peppers, zucchini, and onions in olive oil until soft and flavorful. Pisto Manchego can be enjoyed as a vegetarian main course or served as a side dish with grilled meats or fish. The dish is versatile and adaptable, making it a popular choice for home cooks in Spain.

Torrijas

A popular Spanish dessert typically enjoyed during Easter. It is similar to French toast, made by soaking bread slices in a mixture of milk, sugar, and beaten eggs. The soaked bread is then fried until golden and served with a dusting of cinnamon and honey or syrup.

Cordero al Romero

Cordero al Romero, or lamb with rosemary, is a classic Spanish dish that highlights the flavors of tender lamb and aromatic rosemary. The lamb is marinated with garlic, rosemary, olive oil, and other herbs, then roasted to perfection. The result is a succulent and flavorful main course that pairs well with roasted potatoes or a fresh green salad.

Fancy Something Else?

Galette des Rois

A traditional cake made with layers of puff pastry and a sweet almond filling. Galette des Rois is often enjoyed during the Epiphany season in France and is accompanied by a fun tradition of finding a hidden figurine or bean inside the cake.

Spaghetti alla Carbonara

A traditional Roman pasta dish made with egg, hard cheese, guanciale (or pancetta), and black pepper. The creamy sauce is made without cream, just the eggs and cheese.

Papoutsakia Santorini

Papoutsakia Santorini is a variation of the traditional papoutsakia dish. It features roasted eggplant halves filled with a mix of ground meat, onions, spices, and topped with a generous layer of cheese and tomato sauce.

Lebanese Shish Tawook

Shish Tawook is a popular Lebanese dish that features marinated chicken skewers grilled to perfection. The chicken is marinated in a mixture of yogurt, lemon juice, garlic, and spices, resulting in tender and flavorful meat. Shish Tawook is often served with garlic sauce, rice, or pita bread, creating a satisfying and flavorful main course. It is a beloved dish in Mediterranean cuisine and a favorite for gatherings and barbecues.

Ishikari Nabe

A hot pot dish originating from Hokkaido, Japan, made with salmon, vegetables, tofu, and konjac noodles cooked in a miso-based broth. Ishikari Nabe showcases the rich flavors of salmon and the heartiness of the miso broth, creating a comforting and flavorful main course.

Chawanmushi

A savory steamed egg custard dish made with eggs, dashi broth, and various ingredients such as mushrooms, seafood, and vegetables. Chawanmushi has a silky and smooth texture and is often enjoyed as an appetizer or side dish.

Khao Mok Gai

Khao Mok Gai is a Thai version of chicken biryani. It features fragrant and flavorful yellow rice cooked with chicken, a blend of spices, and served with a side of cucumber salad. The dish has a rich aroma and offers a delightful combination of tender chicken and aromatic rice.

Tacos de Pescado Estilo Ensenada

Baja-style fish tacos made with crispy beer-battered fish, served in tortillas with cabbage slaw, crema, and salsa. They offer a delightful combination of textures and flavors.