A tasty recipe and easy to cook. Galicia is a region located in the northwest of Spain famous for El Camino de Santiago and also for the fish and shellfish.
INGREDIENTS (4 people) :
- A hake of 1Kg (2.2 lbs) at least (calculate at least two slices per person)
- 1 Kg (2.2 lbs) of potatoes
- 400 grams (14 oz) peas (better frozen if you're in a hurry, they're more tender)
- 2 cloves of garlic
- Sweet or hot paprika (to taste, usually sweet)
- Salt
- extra virgin olive oil
In a large saucepan, place the potatoes, peeled and cut into wide slices (1 cm ~ 0.4 inches more or less). Cover just enough water with a little salt and cook until they begin to soften. At that moment we incorporate the peas and if more water is needed we add it.
Let cook for about five minutes and then add the sliced hake including the head and tail. Let cook another five minutes.
While the main ingredients are cooking we are going to prepare the "grace" of the dish. In a frying pan with a generous jet of olive oil, fry the filleted garlic cloves - remove the germ - making sure they don't burn. When they are fried, remove the pan from the heat and mix a generous spoonful of paprika, thus preventing it from burning (if the paprika burns it can be very bitter).
We place the slices of hake, the potatoes and the peas on a plate and sprinkle everything with the filleted garlic cloves and the paprika.
Serve it hot and enjoy !