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Bacalao a la Gallega | Galician Cod with Ajada
(0)
30 min
Quick
Knuspr-Küche
Zart pochierter Kabeljau auf feinen Kartoffelscheiben, verfeinert mit der traditionellen galicischen Ajada – einem aromatischen warmen Olivenöl mit goldbraunem Knoblauch und feinstem geräuchertem Paprikapulver.
Ingredients
Preparation method
Preparation & Making the Broth
Peel the potatoes and cut into slices about 1 cm thick. Peel the yellow onion and quarter it. Finely slice the garlic cloves and finely chop the parsley.
Bring plenty of water to a boil in a wide pot, season with sea salt, and add the onion quarters and bay leaves. Add the potato slices and gently simmer over medium heat for about 12–15 minutes until almost tender.
Poaching the Fish
Pat the cod fillet dry, cut into portion pieces, and lightly season with sea salt. Carefully place the fish on the bed of potatoes, immediately reduce the heat to the lowest setting, and let the fish gently poach in the aromatic broth with the lid on for approx. 6–8 minutes (do not boil).
Chef's tip
Tip from Galicia: Be sure to remove the pan from the heat briefly before adding the paprika powder. Pimentón de la Vera burns very quickly and then becomes bitter – in the residual heat of the oil, it develops its smoky aroma optimally.
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