Merluza a la Gallega is a classic Spanish fish dish form Galicia, Spain. The fish used is hake or cod and besides that the recipe doesn’t require much. It is nice and light because the fish as well as the potatoes are cooked in a soup. I have added a spicy sauce of bell peppers to give it a bit of a kick.

Preparation time: 15 minutes
Cooking time: 60 minutes
Simple recipe

Zutaten:

Preparation:

Cut the fish into thick slices. Start right at the head, behind the fins. A fish of this size should give you 4 to 6 slices.
Put the head and the tail with the onion cut in half, some leek, the bay leaves and pepper corns in a pot with enough water to cover the ingredients. Bring to boil and let it simmer for 20 minutes. As soon as it starts boiling add the wine.

Meanwhile peel the potatoes and quarter them. The pieces should have a size where they do not take longer than 20 minutes to boil “al dente”.

Now drain the soup and season with some salt. Boil the potatoes in the soup.
Meanwhile chop the garlic and the bell pepper and bring in a pan to fry. Add some paprika powder. Depending on how spicy you like it make a mix of sweet and spicy paprika powder. Fry for a while until the garlic starts getting brown, then add some vinegar and some salt. Now take the pan off the heat and puree the ingredients in a blender.

The potatoes should be done by now. Take them out of the soup and put the fish slices into the soup. Take the soup off the stove. The fish should be sitting in the very hot soup for 10 minutes, but it should not be boiling. In case the potatoes get to cold during this period, just add them to the soup once more.

Take the fish and the potatoes out of the soup. Place on plates and put some of the sauce over the fish.

The German verion of “Merluza a la Gallega” you can find here.

This summer I was preparing a lot of Gazpacho soup for my guests. This cold and refreshing soup is a perfect starter because it quickens the appetite in hot weather. The spice note of the Gazpacho requires a fruity white wine. I serve Gazpacho as a starter but it also can serve as a small lunch in hot weather.

Preparation time: 20 minutes
Cooking time: 10 minutes
Very easy recipe

Ingredients:

Preparation :

To skin the tomatoes put them into boiling water until the skin breaks. Then fish then fish them out, let them cool down a bit and peel them.
In the meanwhile peel and seed the cucumber, peel the onion and the garlic. Soak the bread in some water, then squeeze the water out of it. Seed the bell peppers.
Put the tomato, the cucumber, the bell peppers, the onion, the garlic, the bread and the chilli into a blender and blend it well.
Now season to taste with some vinegar, olive oil, salt and pepper. Blend again well.

Now fridge the soup until you serve it.

I am serving the soup in iced bowls with a topping of chopped vegetables.

The German version “Gazpacho – Gaspacho” you can find here.