{"id":89063,"date":"2022-09-13T16:29:23","date_gmt":"2022-09-13T10:59:23","guid":{"rendered":"https:\/\/www.imageantra.com\/galician-style-hake-the-easy-and-infallible-recipe-that-is-like-the-fried-egg-of-fish\/"},"modified":"2022-09-13T16:29:23","modified_gmt":"2022-09-13T10:59:23","slug":"galician-style-hake-the-easy-and-infallible-recipe-that-is-like-the-fried-egg-of-fish","status":"publish","type":"post","link":"https:\/\/www.imageantra.com\/galician-style-hake-the-easy-and-infallible-recipe-that-is-like-the-fried-egg-of-fish\/","title":{"rendered":"Galician-style hake, the easy and infallible recipe that is like the fried egg of fish"},"content":{"rendered":"<div>\n<p>A good Galician-style hake is always a safe bet for when you want to hit yes or yes.  It is an unbeatable recipe even compared to hake Basque style or in green sauce, or the infallible breaded or Roman slices.  Cooked correctly, hake Galician style <strong>It is very juicy and with an extra flavor<\/strong>.  If you also make it with some good boiled potatoes, you already have the garnish incorporated in the recipe itself.<\/p>\n<p><!-- BREAK 1 --><br \/>\n<!--more--><\/p>\n<div class=\"desvio-container\">\n<div class=\"desvio\">\n<div class=\"desvio-figure js-desvio-figure\">\n<p>    <\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe start --><\/p>\n<p><!-- recipe end --><\/p>\n<p>In the first place, we will need a wide saucepan in which <strong>we will cook the onion with the laurel and a glass of water<\/strong>.  When they have been boiling for five minutes, add the potatoes, peeled and cut into irregular pieces, <strong>letting them cook for 12 to 15 minutes<\/strong>until they are tender (but without falling apart).<\/p>\n<p><!-- BREAK 2 --> <\/p>\n<p><!-- PIVOT START --><\/p>\n<div class=\"pivot-ecommerce-container\">\n<div class=\"pivot-ecommerce\">\n<div class=\"pivot-ecommerce-figure\">\n<p>   <img decoding=\"async\" alt=\"Besuguera tart pot high rectangular pot in enameled clay (n\u00ba 42-44 x 29 x 8.5 cms)\" src=\"https:\/\/i0.wp.com\/m.media-amazon.com\/images\/I\/31qGgmVXfQL._SL500_.jpg?w=788&#038;ssl=1\" data-recalc-dims=\"1\"\/><\/p><\/div>\n<div class=\"pivot-ecommerce-summary\">\n<p class=\"pivot-ecommerce-desc\">Besuguera tart pot high rectangular pot in enameled clay (n\u00ba 42-44 x 29 x 8.5 cms)<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- PIVOT END --><\/p>\n<p>Now, we clean the fish well and salt it with a handful of coarse salt, leaving <strong>let the salt be in contact with the slices for one hour<\/strong>.  Then wash the slices to remove the salt and reserve.  Then we put the slices of hake in the pan and cook them for about five minutes and stop the cooking by adding half a glass of cold water (so they don&#8217;t overcook). <\/p>\n<p><!-- BREAK 3 --><\/p>\n<div class=\"article-asset-image article-asset-normal\">\n<div class=\"asset-content\">\n<div class=\"base-wrapper-image\" style=\"padding-top: 100%;\"> <img decoding=\"async\" class=\"sf-lazy centro_sinmarco\" srcset=\"https:\/\/i0.wp.com\/i.blogs.es\/1d67ef\/1366_2000-1-\/450_1000.jpg?w=788&#038;ssl=1 450w, https:\/\/i.blogs.es\/1d67ef\/1366_2000-1-\/650_1200.jpg 681w, https:\/\/i.blogs.es\/1d67ef\/1366_2000-1-\/1024_2000.jpg 1024w, https:\/\/i.blogs.es\/1d67ef\/1366_2000-1-\/1366_2000.jpg 1366w\" src=\"https:\/\/i0.wp.com\/i.blogs.es\/1d67ef\/1366_2000-1-\/450_1000.jpg?w=788&#038;ssl=1\" alt=\"Hake\" data-recalc-dims=\"1\"\/><noscript><img decoding=\"async\" alt=\"Hake\" src=\"https:\/\/i0.wp.com\/i.blogs.es\/1d67ef\/1366_2000-1-\/450_1000.jpg?w=788&#038;ssl=1\" data-recalc-dims=\"1\"\/><\/noscript> <\/div>\n<\/p><\/div>\n<\/div>\n<p>Remove from heat and let stand for five minutes.  Meanwhile, we will prepare the ajada with the extra virgin olive oil and the laminated garlic.  When they take color, turn off the heat and add the paprika, <strong>stirring lightly and allowing the oil and garlic to impregnate well<\/strong>.  We will add half a ladle of the broth from cooking potatoes and fish, we will wait a minute for the lees to settle and we will serve the ajada over the slices of hake.<\/p>\n<p><!-- BREAK 4 --><br \/>\n<!-- PIVOT START --><\/p>\n<div class=\"pivot-ecommerce-container\">\n<div class=\"pivot-ecommerce\">\n<div class=\"pivot-ecommerce-figure\">\n<p>   <img decoding=\"async\" alt=\"Efficient Bra Aluminum Pan\" src=\"https:\/\/i0.wp.com\/i.blogs.es\/34ee20\/00107315211214____18__1200x1200\/original.jpeg?w=788&#038;ssl=1\" data-recalc-dims=\"1\"\/><\/p><\/div>\n<div class=\"pivot-ecommerce-summary\">\n<p class=\"pivot-ecommerce-desc\">Efficient Bra Aluminum Pan<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- PIVOT END --><\/p>\n<p><em>Some of the links in this article are affiliates and can bring a benefit to Trendencias.<\/em><\/p>\n<p><!-- BREAK 5 --><\/p>\n<p>Photos |  straight to the palate<\/p>\n<p>In Trendencias |  Streetwear style: how to wear it and all the stores and brands you should have on your radar<\/p>\n<p><!-- BREAK 6 -->\n <\/div>\n","protected":false},"excerpt":{"rendered":"<p>A good Galician-style hake is always a safe bet for when you want to hit yes or yes. It is an unbeatable recipe even compared to hake Basque style or in green sauce, or the infallible breaded or Roman slices. Cooked correctly, hake Galician style It is very juicy and with an extra flavor. If<\/p>\n","protected":false},"author":17,"featured_media":89064,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[21713],"tags":[15416,14181,13442,20676,12710,25293,25291,25292,19668,20916],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/i.blogs.es\/5d5659\/1366_2000\/840_560.jpg?fit=%2C&ssl=1","_links":{"self":[{"href":"https:\/\/www.imageantra.com\/wp-json\/wp\/v2\/posts\/89063"}],"collection":[{"href":"https:\/\/www.imageantra.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.imageantra.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.imageantra.com\/wp-json\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"https:\/\/www.imageantra.com\/wp-json\/wp\/v2\/comments?post=89063"}],"version-history":[{"count":0,"href":"https:\/\/www.imageantra.com\/wp-json\/wp\/v2\/posts\/89063\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.imageantra.com\/wp-json\/wp\/v2\/media\/89064"}],"wp:attachment":[{"href":"https:\/\/www.imageantra.com\/wp-json\/wp\/v2\/media?parent=89063"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.imageantra.com\/wp-json\/wp\/v2\/categories?post=89063"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.imageantra.com\/wp-json\/wp\/v2\/tags?post=89063"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}