Hake Galician style - Merluza a la Gallega
Hake cooked in an earthenware dish with garlic and all sort of seasoning is a typical Spanish dish.
1 kg hake
2 dl oil
150 gr onion
1 kg potatoes
1 Tbs flour
Taking the central part of the fish, remove the scales and clean thoroughly. Cut into thick slices.
Heat the oil in a pan over a high light. Add the finely-chopped onion and fry until it starts to brown, shaking the pan gently from time to time. Then add a couple of crushed garlic cloves, a spoonful of parsley and a level spoonful of paprika. At the same time, add the potatoes, cut into slices about 6 mm thick and not too wide. Mix thoroughly, sprinkling with a spoonful of flour. When the potatoes have browned, add just enough water to cover them.
Add salt to taste, six freshly milled peppercorns and a crushed clove, along with a bouquet garni made up of bay leaf, thyme and parsley.
Leave to cook for 15 minutes and when the potatoes are ready, place in an earthenware dish. Cover with the slices of hake, slightly salted. Now place in the oven for about 10 – 12 minutes.
Serve straight from the earthenware dish.