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Galician style hake with potatoes

Galician style hake is a poached fish dish served with potatoes and a warm garlic paprika oil, for 4 people, ready in 40 minutes, easy to make, around €4.60 per person. The key is browning the garlic only lightly, so the oil stays fragrant instead of turning bitter.

We're off to Galicia with tender poached hake, melting potatoes, and a garlic paprika oil that smells amazing.

Galician style hake with potatoes
Total time
40 min
Difficulty
Easy
Cost per person
€4.60
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring

Galician style hake plays on contrast, the tender white flesh of poached fish, potatoes that turn soft after cooking in the same broth, and a warm garlic paprika oil poured on at the last minute to wake everything up. It's a Spanish dish that's simple in technique but generous in flavor, with fish that stays moist because it steams gently in the broth rather than boiling.

This is the kind of dish to make on a weeknight when you want an easy dinner that still feels special, or for a weekend meal if you're having guests who love fish. At Mon Chou, we love that warm garlic oil poured straight over the plate, it makes all the difference compared to a plain pan seared fillet.

The ingredients

4 people

Fish counter

  • Hake steaks 4

Fruits and vegetables

  • Potatoes 800 g
  • Onion 1
  • Garlic 6 cloves
  • Parsley 4 sprigs

Pantry

  • Bay leavesoften in the pantry 2 leaves
  • Sweet paprikaoften in the pantry 2 tsp
  • Espelette pepperoften in the pantry 1 pinch
  • Wine vinegaroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 10 tbsp
  • Coarse saltoften in the pantry 1 tbsp

Allergens Fish

The step by step recipe

  1. Peel the potatoes, cut them into thick rounds, and cook them with the onion and bay leaves in salted water. 15 min

    Choose a firm fleshed variety so the potatoes hold their shape.

  2. Add the hake steaks on top of the potatoes, cover, and let simmer gently. 8 min

    The fish cooks in the steam, so take it off as soon as it flakes easily.

  3. Drain everything, arrange the potatoes in a layer, and place the hake on top.

    Save a few spoonfuls of the cooking water to loosen the dish if needed.

  4. Gently heat the oil with the sliced garlic until it turns golden, then add the paprika and Espelette pepper off the heat. 4 min

    Paprika burns fast, so pull the pan off the heat before adding it.

  5. Pour the warm flavored oil over the hake with the vinegar and sprinkle with parsley.

    Serve right away, the hot oil brings out the paprika's aroma.

Our tips to get it right

  • Cut the potatoes into evenly thick rounds so they all cook at the same pace and stay firm.
  • Never let the broth boil hard once the hake is in, a gentle simmer is enough to cook the fish without breaking it apart.
  • Make the garlic oil right before serving, it loses its aroma if it sits too long in the pan.

The variations

  • Swap the hake for cod or monkfish, two firm white fish that hold up well to poaching.
  • For a fish free version, spoon the potatoes and garlic paprika oil over poached eggs instead.
  • For a faster dinner, use pre cut frozen potato chunks, they'll cook in less time.

What to serve it with

  • A glass of dry white wine
  • A simple green salad
  • Bread to soak up the oil

Storage

Galician style hake keeps for 1 day in the fridge in a sealed container, poached fish loses texture quickly. It doesn't freeze well because of the cooked potatoes. Reheat gently in a pan or microwave without boiling, so the fish doesn't dry out.

Questions about this dish

Can you make Galician style hake ahead of time?

You can cook the potatoes and onion ahead and reheat them gently. It's best to poach the hake and make the garlic oil right before serving to keep the right texture.

What fish can replace hake?

Cod and monkfish both work well since they're firm white fish that hold together during poaching. Avoid thin, delicate fish that can fall apart in the broth.

Why shouldn't the garlic turn brown?

Garlic that browns too much turns bitter, and that flavor spreads through the whole oil. Pull it off the heat as soon as it's a light golden color.

Is Galician style hake served hot or warm?

It's best served hot, right after pouring the warm flavored oil over the fish. The hot oil releases the paprika's aroma, a warm plate loses much of that character.

How long does it take to make a Galician style hake with potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Galician style hake with potatoes?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Galician style hake with potatoes cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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