a la Gallega HT
MC Spanish 45mins
the Galicia Region in North-Western Spain
4 Hot Fish Vegetables
Main Course Spain Dairy Free Eggless
tbsp Olive Oil
Garlic Cloves, crushed
Potatoes, peeled and sliced (about 6mm/1/4 inch thick)
Black Peppercorns, crushed
teasp Dried Thyme or 2
sprigs Fresh Thyme
teasp Dried Parsley or 1
tbsp Freshly chopped Parsley
Thick Hake Cutlets (can substitute Cod or Haddock)
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.
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.
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
Season the hake with salt and arrange on top of the potatoes.
Bake in the oven for 15 minutes. Serve immediately.
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