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My BF and me, we love spanish food. And drinks. Well, Spain in general. Imagine this - august, the really hot sun in shining, you're sitting at the beach, a cool Estella Damm in you hand, … I just can't wait for the holidays to come. But, sadly, there are still some months till that lovely time in all our lives is finally here, so to make the wait less bitter I made a typically Galician dish a couple weeks ago. It's actually the first thing my has BF ever cooked for me, so it's really special to me. And as it's yummy and easily prepared it will be for you, too. I think.
Now it may not look like a lot, but looks (in this case) can be deceiving. The taste will more than make up for the visual presentation. And as the fish is cooked it does not really taste like fish, so it's a good Rp. to try if you're not a massive fish eater.

You can find the original Rp. on this site: Merluza a la Gallega SPANISH RECIPE. My BF translated it for me, and I pimped it a little, so it's even yummier.

Ingredients:

- 3 hake filets
- 4 potatoes (2 per person), cut into smaller pieces
- 1 red pepper
- 6 cherry tomatoes (I didn't have any more)
- 5 garlic cloves
- 1 red onion, cut in half
- olive oil
- sweet red paprika (powder)
- salt

How-to:

Peel the onion and cut it in half. With the palm of your hand and a knife 'smash' 2 garlic cloves (you know, the fancy way chef's do it on TV!). Wash and peel the potatoes and cut them into smaller pieces of equal size. Take a bigger pot, pour into it a bit of olive oil and heat it up. Then add the onion and garlic and wait for a couple of minutes for them to get brown-ish. Add water. I used boiling hot water, if you use cold water, it will take a bit longer, but it is fine either way. Salt the water at this point of time, but you can also salt the whole dish in the end. Put the potatoes, tomatoes, 4/5 paprika in the pot and cook them for about 20 minutes before adding the hake fillets. The filets cook really quickly, 5 minutes are more than enough. This may be a bit more difficult to time the first time around, but once you've prepared the dish a couple of times, it gets easier. The idea is, that once the filets are cooked, the potatoes are too.
While the potatoes are being cooked and before adding the fish, prepare the sauce.
Take a pan, add olive oil and whole garlic cloves. Let them cook on medium high heat until the garlic gets brown. Then lower the heat and add 1/5 of the red pepper (cut into little pieces) and 2 tea spoons of sweet red paprika (powder) and mix them quickly so they don't burn. Add the water from the potatoes into the sauce so it doesn't burn and it gets a bit more fluid.
Once the potatoes and fish are done, put them onto a plate and pour the sauce over the fish.

SLO

Moj Lubi* in moja malenkost obožujeva špansko hrano, pijačo in Španijo na splošno. Kako le ne bi? Zaprite oči in si predstavljajte: vroč avgust, nekje na plaži, v roki oroseno ledeno hladno Estrella Damm pivo. O, le kdaj boš kočno tu, moj ljubljen dopust? No, do tega super trenutka, ko bodo možgani na off (in čivava na straži, Smisel življenja ™) dovolite, da vam predstavim zelo dober recept iz Galicije. To je prva hrana, ki mi jo je moj Lubi* skuhal in morda še posebej zato, mi je tako pri srčku. A ker je tako dober in enostavno pripravljen, sem prepričana, da bo tudi vam všeč. Probajte!

Originalni recept lahko najdete s klikom na to povezavo: Merluza a la Gallega ŠPANSKI RECEPT. Moj Lubi* ga je prevedel zame, a sem izvirni Rp.  malo 'spimpala', tako da je še mnogo bolj njami.

Kaj sem uporabila?

- 3 fileje osliča
- 4 krompirje (2 po osebi), narezane na enake manjše kose
- 1 rdeča paprika, narezana
- 6 češnjevih paradižnikov (več jih nisem imela doma)
- 5 strokov česna
- 1 rdeča čebula, narezana na pol
- olivno olje
- sladka paprika v prahu
- sol

Kako sem jed naredila?

Čebulo sem olupila in narezala na pol. Vzela sem dva stroka česna in ga z dlanjo in nožem 'pretisnila' (sej veste, tako kul, kot to naredijo šefi na TVju!). Umila in olupila sem krompir ter ga narezala na manjše koščke, ki so sicer približno enakih velikosti. Vzela sem kar velik lonec, vanj vlila nekaj olivnega olja in ga segrela. Vanj sem nato dala čebulo in česenj in ju segrevala, dokler nista po robih porjavela. Dolila sem vrelo vodo (jed bi bila enako dobra, če bi dala hladno, le trajalo bi malo dlje). Na tem mestu se voda lahko soli ali pa se jed posoli na koncu, ko je pripravljena. Vanjo sem nato dala krompir, paradižnike, 4/5 paprike. Kuhala sem jih približno 20 min, preden sem dala noter fileje osliča.  Oslič je skuhan v 5 min, res ne potrebuje dosti časa. Tajming je tu nekoliko bolj pomemben in ga je na začetku težko uloviti. Ideja priprave je, da ko je kuhan krompir je kuhan tudi oslič.
V času, ko se kuha krompir in potem tudi oslič, sem naredila omako.
Vzela sem ponev, jo dala na srednje močan plin in vanjo dala olivno olje in cele storke česna. Ko porjavijo po robovih, sem plin zmanjšala in dodala 1/5 paprike (narezane na majhne koščke) in 2 žlici sladke paprike v prahu. Mešala sem hitro in pazila, da se ne požge. Dodala sem tudi vodo iz posode z ribo, da je omaka postala nekoliko bolj tekoča.
Ko je krompir in oslič skuhan, serviraš tako, da preko ribe poliješ omako.