Galician hake, an easy and unmistakable recipe that looks like fried fish eggs

A good Galician hake is always a safe bet when you want to say yes or yes. Hake is an unbeatable recipe even when compared to Basque style or green sauce or infallible pancakes or Roman slices. Properly cooked hake Galician style Very juicy and has an extra flavor. If you also make it with well-boiled potatoes, you already have the side dish included in the recipe itself.

First we will need a large pot. we will cook the onion with laurel and a glass of water. After boiling for five minutes, add the potatoes, peeled and cut into irregular pieces, let them cook for 12 to 15 minutesuntil softened (but not disintegrated).

Now we clean the fish well and salt it with a handful of coarse salt, let the salt contact the slices for an hour. Then wash the slices to remove the salt and reserve. Then we put the hake slices in the pan and cook for about five minutes and add half a glass of cold water to stop the cooking (so that they don’t overcook).

Remove from heat and let stand for five minutes. Meanwhile, we will prepare the agenda with extra virgin olive oil and laminated garlic. When it turns color, turn off the heat and add the chili pepper, mix gently and let the oil and garlic absorb well. We will add half a ladle of the broth in which the potatoes and fish are cooked, wait a little for the sediments to settle and serve the ajada on the hake slices.

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