Galician-style Turbot

Ingredients

• 1 whole turbot fish (approximately 2 kg / 4.4 lbs) 1 whole turbot fish (approximately 2 kg / 4.4 lbs)
• 4 cups (950 ml) fish or vegetable broth 4 cups (950 ml) fish or vegetable broth
• 1 onion, sliced 1 onion, sliced
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 bay leaf 1 bay leaf
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon sea salt 1 teaspoon sea salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup (60 ml) white wine 1/4 cup (60 ml) white wine
• 4 medium potatoes, boiled and sliced 4 medium potatoes, boiled and sliced
• Extra virgin olive oil, for drizzling Extra virgin olive oil, for drizzling

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the fish or vegetable broth to a simmer.
2. 2.
   Add the sliced onion, minced garlic, bay leaf, paprika, sea salt, and black pepper to the pot.
3. 3.
   Gently place the turbot fish into the pot and pour in the white wine.
4. 4.
   Cover the pot and let the fish simmer for 20-25 minutes, or until it is cooked through and flakes easily with a fork.
5. 5.
   Carefully remove the turbot from the pot and transfer it to a serving platter.
6. 6.
   Arrange the boiled and sliced potatoes around the fish.
7. 7.
   Drizzle the dish with extra virgin olive oil.
8. 8.
   Serve the Galician-style Turbot hot, accompanied by the flavorful broth and potatoes.

Treat your ingredients with care...

• Turbot fish — Make sure to choose a fresh and high-quality turbot fish for the best flavor and texture. If turbot is not available, you can substitute it with other firm white fish such as halibut or sea bass.

Tips & Tricks

• To enhance the flavor of the broth, you can add a pinch of saffron threads or a splash of dry white wine.
• For a smoky twist, you can sprinkle a small amount of smoked paprika over the fish before serving.
• Serve the dish with a side of crusty bread to soak up the delicious broth.

Serving advice

Serve the Galician-style Turbot as the centerpiece of a meal, accompanied by a fresh green salad and a glass of crisp white wine.

Presentation advice

Present the turbot fish on a large platter, surrounded by the sliced potatoes. Drizzle the dish with extra virgin olive oil and garnish with fresh herbs such as parsley or dill for an elegant touch.