Spanish · Dinner
Galician Hake with Potatoes
Galician hake fillet poached with waxy potatoes in olive oil and bay, dressed at the table with garlic and sweet pimenton bloomed in hot oil, finished with white wine vinegar.
$$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
24gFat
38gCarbs
2gSugar
3gFiber
680mgSodium
65mgChol
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Instructions
1
Prep
Peel potatoes and cut into 1cm rounds. Slice 10 garlic cloves thin. Chop parsley. Pat hake fillets dry, season lightly with salt and pepper.
2
Boil
Bring a large pot of salted water with 2 bay leaves to vigorous simmer. Lower potato rounds in, cook 12–14 minutes over medium-high until tender at centre.
3
Poach
Lower hake fillets skin-side up onto potatoes, cover loosely. Poach over medium-low 6–7 minutes until fish flakes easily with a fork. Lift onto warm plates.
4
Bloom
Heat 120ml olive oil in a small pan over medium-low. Add sliced garlic, cook 90 seconds until pale gold. Stir in pimentón off heat 15 seconds.
5
Plate
Set potatoes around hake on each plate. Pour bloomed garlic-pimentón oil generously across hake and potatoes. Drizzle white wine vinegar, scatter parsley, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) hake fillet
- 600g (21.2 oz) Yukon gold potato
- 10 garlic cloves
- 120ml (1/2 cup) extra-virgin olive oil
- 2 tsp sweet pimentón
- 20ml (4 tsp) white wine vinegar
- 2 dried bay leaf
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley