Spanish Dinner Recipe | Merluza a la Gallega
Spanish Dinner Recipe | Merluza a la Gallega
There’s something magical about a Spanish dinner recipe. It’s not just about food—it’s about creating memories, gathering loved ones, and sharing laughter over a beautifully prepared dish. As a chef, I’ve always believed that cooking is an act of love, and few recipes capture this spirit as perfectly as Merluza a la Gallega. This classic Galician dish is a celebration of simple, fresh ingredients brought together in a way that warms the heart and the soul.
Ingredients
4 fresh hake fillets (around 200g each)
600g of potatoes (peeled and sliced into thick rounds)
1 large onion (sliced into thin rings)
2 cloves of garlic (minced)
1 teaspoon of sweet paprika
100ml of extra virgin olive oil
150ml of fish stock (or water, if unavailable)
2 bay leaves
A handful of fresh parsley (chopped)
Salt and pepper to taste
These humble ingredients come together to create a dish that’s both elegant and comforting, perfect for a family meal or a cozy dinner with friends.
Preparation
Prepare the base: Start by boiling the sliced potatoes and onion rings in a pot of salted water with the bay leaves. Cook until they’re tender but not falling apart—this usually takes about 10-12 minutes. Drain the water and set the potatoes and onions aside, keeping them warm.
Infuse the oil: In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, taking care not to burn it. Once the garlic is golden, remove the pan from the heat and stir in the sweet paprika. This step releases the paprika’s smoky aroma and transforms the oil into a vibrant red hue.
Cook the hake: Season the hake fillets with salt and pepper. Place them in a large pan with the fish stock, and poach them gently over low heat for about 6-8 minutes, or until the fish is cooked through and flakes easily with a fork. The poaching liquid will enhance the flavor of the fish and keep it tender.
Assemble the dish: Arrange the warm potatoes and onions on a serving platter, creating a bed for the hake fillets. Carefully place the cooked hake on top. Drizzle the paprika-infused olive oil generously over the fish and potatoes, ensuring every bite is coated in the flavorful oil.
Garnish and serve: Sprinkle the dish with fresh parsley for a pop of color and an extra layer of flavor. Serve immediately, accompanied by a crisp white wine or a simple green salad for a complete meal.
This Spanish dinner recipe, Merluza a la Gallega, is more than just a dish—it’s a way to bring loved ones together and celebrate the joy of good food. As you take your first bite, you’ll taste the richness of Spain’s culinary heritage and the care that went into every step of preparation.