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Merluzas a la Gallega HT MC Spanish 45mins
From the Galicia Region in North-Western Spain
Serves 4 Hot Fish Vegetables herbs Main Course Spain Dairy Free Eggless
Ingredients 2 tbsp Olive Oil 175g/6oz Onion, chopped 2 Garlic Cloves, crushed 900g/2lb Potatoes, peeled and sliced (about 6mm/1/4 inch thick) 1 tbsp Flour Salt 6 Black Peppercorns, crushed 1 Clove, crushed 1 Bay Leaf 1/2 teasp Dried Thyme or 2 sprigs Fresh Thyme 2 teasp Dried Parsley or 1 tbsp Freshly chopped Parsley 1 tbsp Paprika Water 4 Thick Hake Cutlets (can substitute Cod or Haddock)
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark 4. Heat the oil in a saucepan until hot, add the onion and fry, stirring constantly, until golden brown.
2. Add the garlic, potatoes and flour and mix well. Continue to cook for 8-10 minutes, turning the potatoes once or twice, until they are browned on both sides.
3. Add just enough water to cover, the parsley, paprika, peppercorns, clove, bay leaf, thyme and parsley, and season with salt. Mix well, bring to the boil then reduce the heat to medium and cook for 15 minutes or until the potatoes are just done. Remove from the heat and transfer to a shallow ovenproof dish.
4. Season the hake with salt and arrange on top of the potatoes. Bake in the oven for 15 minutes. Serve immediately.
More Fish Recipes | General Fish Prep & Cooking Times | More Spanish Recipes
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