Welcome, friends, to Paulina Cocina. It's winter in the southern hemisphere, so this Galician-style hake stew is perfect for making, eating, and keeping warm. Hake is a very mild fish , and the ingredients that accompany it are perfect.
Looking for comfort food? Galician-style hake is that and more. This time, we'll give you not only how to make the recipe, but also information about the dish's characteristics and tips for making it perfect.
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On Galician-style hake
Galician-style hake as an emblem of Galician gastronomy
The recipe for “ Galician-style hake ” has its roots in the region of Galicia, in northwestern Spain. Galicia is a region known for its maritime tradition and rich culinary culture, where fresh seafood plays a prominent role in the local cuisine.
The preparation of fish and seafood is very common in Galician cuisine, and hake is one of the most popular and appreciated fish in this coastal region. The recipe for Galician-style hake has been passed down through generations, passed down from local cooks and families, maintaining its authenticity and characteristic flavors.
The use of ingredients such as olive oil, potatoes, onion, garlic, paprika, and other flavorings aligns with the region's typical flavors. Cooking hake in a broth flavored with bay leaves and other seasonings is a common practice in Galician cuisine , which seeks to enhance the fish's flavor without obscuring its natural qualities.
It's safe to say that the recipe has its roots in the rich culinary tradition of Galicia , where fresh ingredients and simplicity in preparation are prominent features.
Today, Galician-style hake is a signature dish of Galician cuisine and is appreciated by both locals and visitors looking to enjoy the region's authentic cuisine.
5 characteristics that make Galician hake unique
- Fresh fish : The basis of this dish is hake, a white fish with soft, delicate flesh. The quality of the fish is crucial for a delicious result, so fresh hake is preferred, although good-quality frozen hake can also be used.
- Cooking : Hake is cooked in a broth flavored with bay leaves, pepper, or other ingredients. It's important not to overcook the fish to maintain its texture and flavor.
- Accompaniments : Galician-style hake is traditionally served with "cachelos," which are potatoes cooked with skin and cut into chunks. It also often includes onion, and sometimes paprika is added, giving it a distinctive touch and characteristic flavor.
- Olive oil : The dish is completed with a generous splash of extra virgin olive oil, which enhances the flavors of the ingredients and gives it a smooth and delicious touch.
- Presentation : Galician-style hake is typically served in a casserole dish or bowl. In some cases, it can be sprinkled with chopped parsley for garnish and a touch of freshness. Another version of this style is the delicious hake a la marinera with clams and shrimp .
Tips for preparing the perfect Galician-style hake
Galician-style fish is a typical culinary preparation from the Galicia region in northwestern Spain. One of the best-known dishes is " Galician-style stewed hake ." This is a traditional and simple recipe that highlights the quality of the fish and the natural flavors of the ingredients.
To make Galician-style hake , the first step is to find fresh, high-quality hake. It's cooked in a broth or stew flavored with typical regional ingredients, such as bay leaves, pepper, and sometimes saffron, which add a distinctive flavor.
The hake is cooked in the broth until tender and juicy . It's important not to overcook it to maintain its texture and flavor. Once ready, it's served with " cachelos ," which are potatoes cooked with skin and cut into chunks. Onion and paprika are sometimes added to give it a distinctive touch.
If the hake is cooked in a broth or stew, the cooking time will be as long as necessary for the fish to be well cooked and tender, which can vary between 10 and 15 minutes for fillets and up to 20 minutes or more for whole fish.
With all this noted, we're now ready to prepare this recipe for homemade Galician-style hake. I'll leave it in your hands!
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Galician-style hake recipe
Yield : 4 portions
Preparation time : 1 hour
Ingredients
- 4 slices of fresh hake (or fillets if you can't get slices)
- 4 medium potatoes
- 1 large onion
- 4-6 cloves of garlic
- 1 tablespoon of sweet paprika (preferably smoked)
- Extra virgin olive oil (approximately ½ glass)
- Salt to taste
- Juice of 1 lemon (optional)
How to make Galician-style hake
- Wash the potatoes and cut them into thick slices about 2 cm thick. Cut the onion into slices of the same thickness so they cook evenly.
- Place the potatoes and onions in a large pot with water and a pinch of salt. Cook over medium heat for 15-20 minutes, until tender but still firm. Drain and set aside.
- Marinate the hake slices with salt and lemon juice (optional) to give them firmness and flavor. Set aside while you continue with the preparation.
- Peel the garlic cloves and cut them into thin slices.
- Heat the olive oil in a frying pan over low heat. Add the garlic and cook until lightly browned, without allowing it to burn. Remove the pan from the heat.
- Add the sweet paprika to the hot oil with the garlic and mix quickly. Add a tablespoon of the potato cooking water to soften the mixture and set aside.
- Place the hake slices on top of the potatoes and onions in the same pot they were cooked in. Cover and cook over medium heat for 7-8 minutes, until the hake is cooked but still juicy. Avoid overcooking it to prevent it from falling apart.
- Using a slotted spoon, serve the potatoes, onions, and hake in a serving dish or bowl.
- Sprinkle the ajada (a mixture of garlic, oil, and paprika) over the hake and potatoes, making sure to distribute it evenly.
