Dish

Rodaballo a la gallega

Galician Style Turbot

Rodaballo a la gallega is made with fresh turbot fish that is cooked in a broth of water, salt, and bay leaves. The fish is then served with boiled potatoes and a drizzle of olive oil. The dish is simple yet flavorful, with the natural taste of the fish shining through. The broth adds a subtle flavor to the dish, while the potatoes provide a nice contrast in texture.

European cuisine› Mediterranean cuisine› Spanish cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Rodaballo a la gallega is a traditional dish from the region of Galicia in Spain. It is believed to have originated in the coastal towns of Galicia, where fresh seafood is abundant. The dish has been passed down through generations and is still a popular dish in Galicia today.

Dietary considerations

This dish is gluten-free and dairy-free. It is also low in calories and high in protein, making it a healthy option for those watching their weight.

Variations

There are many variations of this dish, with some recipes calling for the addition of garlic, onions, or tomatoes. Some recipes also call for the fish to be grilled instead of boiled.

Presentation and garnishing

Rodaballo a la gallega is a simple dish that is best presented in a rustic style. Serve the fish on a large platter with the potatoes and broth on the side. Garnish with a sprig of fresh parsley or cilantro.

Tips & Tricks

When cooking the fish, be sure not to overcook it. The fish should be tender and flaky, not dry and rubbery.

Side-dishes

Boiled potatoes are the perfect side dish for Rodaballo a la gallega. They provide a nice contrast in texture and help to soak up the flavorful broth.