Galician hake is a classic dish that combines simplicity and flavour, ideal for any occasion. Here we present two versions: one with sliced hake and the other with loins (which you can use frozen if you prefer). The key, as always, is in the ajada, the garlic and paprika sauce that gives this recipe its character.
Ingredients (for 4 people):
For the hake:
- 1 kg hake (sliced or loins)
- 4 medium potatoes
- 1 onion
- 2 bay leaves
- Salt to taste
- Extra virgin olive oil
For the ajada:
- 4 cloves of garlic
- 1 teaspoon sweet paprika (or a mixture of sweet and hot)
- 50 ml extra virgin olive oil
- A dash of white wine vinegar
Elaboration:
1. Cooking the potatoes and onion:
- Peel the potatoes and cut them into thick slices of about 1 cm. Do the same with the onion, cutting it into rings.
- In a large pot, boil water with a pinch of salt and the bay leaves.
- Add the potatoes and onion, and simmer over medium heat until almost cooked, about 15-20 minutes.
1. Cooking of hake:
- If using freshly sliced hake, add it to the pot with the potatoes and cook for about 8-10 minutes.
- If you prefer to use frozen hake loins, be sure to defrost them beforehand (see tips below). Then add them to the pot with the potatoes and onion, and cook for a further 5-6 minutes, until tender but not falling apart.
2. Preparation of the ajada:
- In a small frying pan, heat the olive oil over medium heat.
- Peel and finely slice the garlic. Sauté them in the oil until golden brown, but be careful not to burn them.
- Remove the pan from the heat and add the paprika, stirring quickly so that it does not burn.
- Add a splash of vinegar to taste and mix well.
3. Assembly of the plate:
- Serve the potatoes and onion as a bed on each plate.
- Place the hake on top and pour the hot ajada over each portion.
5. Serve:
- Serve the dish hot with some good Galician bread to enjoy the sauce.
Additional advice:
- Thawing of the hake loins:
- For best results, thaw the loins in the refrigerator the night before. If you are in a hurry, you can use the quick thawing method, by immersing the loins, still in their bag, in cold water for 1-2 hours.
- Avoid using hot water, as this may affect the texture of the fish.
- Perfect fit:
- For a spicy touch, add a pinch of hot paprika to the mixture.
- If you prefer a milder seasoning, you can reduce the amount of garlic or simply brown them less.
And that's it! A traditional and delicious dish that stands out for its simplicity and that unique touch of ajada. Are you up for trying it?
What did you think of this recipe?
¡Share it!:
