Balearic-style Hake with Potatoes and Peppers

Ingredients

In Balearic cuisine, the original Merluza a la gallega is adapted to incorporate the flavors and ingredients commonly found in the Balearic Islands. The dish retains the poached hake fillets but replaces the traditional Galician-style potatoes with Balearic-style potatoes, which are cooked until creamy. Additionally, the dish incorporates sweet peppers to add a touch of sweetness and vibrant color, reflecting the Mediterranean influence on Balearic cuisine. We alse have the original recipe for Merluza a la gallega, so you can check it out.

• 4 hake fillets (500g / 1.1 lb) 4 hake fillets (500g / 1.1 lb)
• 4 medium potatoes, peeled and sliced (500g / 1.1 lb) 4 medium potatoes, peeled and sliced (500g / 1.1 lb)
• 2 red bell peppers, sliced 2 red bell peppers, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the sliced potatoes to the skillet and cook for 5 minutes, stirring occasionally.
4. 4.
   Sprinkle the paprika over the potatoes and mix well to coat.
5. 5.
   Add the sliced peppers, bay leaf, and fish or vegetable broth to the skillet. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a simmer and cook for 10 minutes, or until the potatoes are tender.
7. 7.
   Meanwhile, season the hake fillets with salt and pepper.
8. 8.
   Place the hake fillets on top of the potato and pepper mixture in the skillet.
9. 9.
   Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the hake is cooked through and flakes easily with a fork.
10. 10.
    Remove from the oven and let it rest for a few minutes before serving.
11. 11.
    Serve the Balearic-style Hake with Potatoes and Peppers hot, garnished with fresh parsley if desired.

Treat your ingredients with care...

• Hake fillets — Make sure to choose fresh hake fillets for the best flavor and texture. If fresh hake is not available, you can use frozen hake fillets, but make sure to thaw them thoroughly before cooking.
• Potatoes — Opt for waxy potatoes, such as Yukon Gold or red potatoes, as they hold their shape well during cooking and have a creamy texture.
• Red bell peppers — You can use a combination of red, yellow, and orange bell peppers for a more colorful presentation.

Tips & Tricks

• For an extra burst of flavor, you can add a splash of white wine to the broth before simmering.
• If you prefer a spicier dish, you can add a pinch of cayenne pepper or red pepper flakes to the paprika.
• Serve the Balearic-style Hake with Potatoes and Peppers with a side of crusty bread to soak up the delicious broth.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will meld together even more, making it even more delicious.

Serving advice

Serve the Balearic-style Hake with Potatoes and Peppers as a main course, accompanied by a fresh green salad or steamed vegetables. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the hake fillets on top of the potato and pepper mixture in the skillet, allowing the vibrant colors to shine through. Drizzle some of the flavorful broth over the fish and garnish with fresh parsley for an elegant presentation.