Galician-style hake with potatoes
An everyday Galician classic: thick hake steaks poached on a bed of potatoes and onion, then dressed with ajada, a warm oil of garlic and paprika. Some cooks add a handful of peas to the pan.
- 33 minTime
- 18 minHands-on
- 4Portions
- ≈ €2.75per portion
- 540kcal per portion
Ingredients for 4 portions
- 1 kgPotato, in thick slices
- 1Yellow onion, in wedges
- 2Bay leaves
- to tasteSalt
- 800 gHake fillet, 4 thick bone-in steaks
- 6 tbspOlive oil
- 4 clovesGarlic, thinly sliced
- 2 tspPaprika, sweet, or half hot
- 1 tspVinegar
Method
- Peel the potatoes and cut them into 1.5 cm slices. Put them in a wide pan with the onion and bay leaves, cover with water, add salt and bring to the boil.
- Simmer the potatoes over a medium heat for about 12 minutes, until almost tender.
- Season the hake steaks with salt and lay them on top of the potatoes so they are covered by the water. Poach over a low heat for 6–8 minutes, until the flesh comes away easily from the bone.
- Meanwhile, make the ajada: gently heat the oil with the garlic in a small frying pan until the garlic is golden, 3–4 minutes. Take the pan off the heat, wait a few seconds so the paprika doesn't burn, then stir it in with the vinegar and 3 tablespoons of the cooking water.
- Carefully lift the hake and potatoes out with a slotted spoon, drain well and arrange on a serving dish. Pour over the hot ajada and serve straight away.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
