Galician-style Hake with Potatoes

Ingredients

• 4 hake fillets (about 150g each) (4 hake fillets (about 5.3 oz each)) 4 hake fillets (about 150g each) (4 hake fillets (about 5.3 oz each))
• 4 large potatoes, peeled and sliced (4 large potatoes, peeled and sliced) 4 large potatoes, peeled and sliced (4 large potatoes, peeled and sliced)
• 2 cloves of garlic, minced (2 cloves of garlic, minced) 2 cloves of garlic, minced (2 cloves of garlic, minced)
• 1 teaspoon sweet paprika (1 teaspoon sweet paprika) 1 teaspoon sweet paprika (1 teaspoon sweet paprika)
• A pinch of saffron threads (A pinch of saffron threads) A pinch of saffron threads (A pinch of saffron threads)
• Salt, to taste (Salt, to taste) Salt, to taste (Salt, to taste)
• 4 tablespoons olive oil (4 tablespoons olive oil) 4 tablespoons olive oil (4 tablespoons olive oil)
• Fresh parsley, chopped, for garnish (Fresh parsley, chopped, for garnish) Fresh parsley, chopped, for garnish (Fresh parsley, chopped, for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 25g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring salted water to a boil. Add the sliced potatoes and cook until tender, about 10-12 minutes. Drain and set aside.
2. 2.
   In the same pot, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Sprinkle the sweet paprika and saffron threads over the garlic and stir well.
4. 4.
   Gently place the hake fillets into the pot, season with salt, and drizzle with the remaining olive oil.
5. 5.
   Cover the pot and cook the hake fillets over low heat for about 8-10 minutes, or until they are cooked through and easily flake with a fork.
6. 6.
   To serve, place a portion of the creamy potatoes on each plate and top with a hake fillet. Garnish with fresh parsley.

Treat your ingredients with care...

• Hake fillets — Ensure that the hake fillets are fresh and of high quality. If fresh hake is not available, you can use frozen hake fillets, but make sure to thaw them properly before cooking.
• Saffron threads — To enhance the flavor and color of the dish, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the pot.

Tips & Tricks

• For an extra burst of flavor, you can add a splash of white wine to the pot before adding the hake fillets.
• If you prefer a spicier kick, you can add a pinch of cayenne pepper or chili flakes to the paprika and saffron mixture.
• Serve the dish with a side of crusty bread to soak up the delicious juices.

Serving advice

Serve the Galician-style Hake with Potatoes hot, garnished with fresh parsley. Accompany it with a side of crusty bread and a simple green salad for a complete and satisfying meal.

Presentation advice

Arrange the hake fillets on top of the creamy potatoes, allowing their golden color to stand out. Drizzle a little olive oil over the dish and sprinkle some fresh parsley on top for an added touch of freshness.