Merluza a la Gallega

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Merluza a la Gallega. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Merluza a la Gallega is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It's easy, it's quick, it tastes yummy. They are nice and they look wonderful. Merluza a la Gallega is something that I have loved my whole life.

Many things affect the quality of taste from Merluza a la Gallega, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Merluza a la Gallega delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Merluza a la Gallega is 3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Merluza a la Gallega estimated approx 40 minutos.

To get started with this recipe, we have to first prepare a few components. You can cook Merluza a la Gallega using 8 ingredients and 7 steps. Here is how you cook that.

Cocida como mandan los cánones, la merluza a la gallega queda muy jugosa y con un extra de sabor, ya que en esta receta tradicional se presenta cubierta de una deliciosa ajada de pimentón y láminas de ajo.

Por motivos de salud no puedo tomar sal, así que intento disfrutar de la gastronomía a mi manera, lo más natural posible y sin sal.

Ingredients and spices that need to be Prepare to make Merluza a la Gallega:

1. 500 gr lomos de merluza (en mi caso son congelados)
2. 3 patatas
3. 1 cebolla
4. 6 dientes ajo
5. Cc pimentón dulce de La Vera
6. 2 hojas laurel
7. 2 trozos jengibre fresco
8. 100 ml aove

Instructions to make to make Merluza a la Gallega

1. Preparamos los ingredientes
2. Cortamos la cebolla a juliana fina, la añadimos a una olla de boca ancha. Le añadimos un ajo machado y pelado y las 2 hojas de laurel y el genjibre.
   Cubrimos con un vaso de agua y llevamos a hevullición
3. Cuando lleven 5 minutos en hevullición le añadimos las patatas peladas y a gajos no muy grandes.
   Cocinamos 12 o 15 minutos también en hevullición.
4. Añadimos los lomos de merluza previamente descongelados.
   Cocinamos 5 u 8 minutos.
   Rompemos la hevullición con medio vaso de agua apartamos y reservamos.
5. Pelamos los 5 dientes de ajo que nos quedan y los cortamos a rodajas.
   Ponemos una sartén a fuego medio con el aove, una vez caliente le añadimos los ajos.
   Cuando empiezan a cambiar de color retiramos del fuego y le añadimos la cucharada de pimentón de La Vera
6. Emplatamos, rociamos la ajada al gusto.
   Servir y listos
7. 

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