Galician-Style Hake | Tender and Aromatic White Fish
(0)
30 min
Quick
Sezamo
O rețetă emblematică din nordul Spaniei: file de pește alb gătit blând pe un pat de cartofi fierți și scăldat în inconfundabilul sos cald ajada din usturoi auriu, ulei de măsline și boia dulce.
Preparation method
Preparing the base and boiling the vegetables
Peel the potatoes and cut them into thick slices of about 1 cm. Peel the onion and cut it into quarters or thick slices. In a spacious saucepan, place the potatoes, onion, and bay leaves, cover with cold water, and add 1 pinch of salt.
Bring the water to a boil over medium heat, then reduce the heat and let the vegetables simmer gently for 12-15 minutes, until the potatoes are almost tender when tested with a fork.
Cooking the fish
Carefully place the fish fillet pieces in the saucepan, directly on top of the layer of potatoes and onion. Cover with a lid and let everything simmer over very low heat for 6-8 minutes, until the fish flesh becomes opaque, tender, and flakes easily.
Chef's tip
The secret to an authentic Ajada sauce is the oil temperature when adding the paprika: the pan must be removed from the heat before sprinkling in the paprika, otherwise it will burn and turn bitter.
You can use any firm white fish, such as hake, cod, sea bream, or sea bass.
Ingredients
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25 min
Under an hour
