Merluza a la Gallega | Don Signature Crab - Singapore Food Guide

Name: Merluza a la Gallega | Don Signature Crab - Singapore Food Guide
Total time: 45 min
Ingredients: 600 g merluza (hake) fillets or steaks, skin on or off, cut into portions; 500 g waxy potatoes (Yukon Gold or local potatoes), peeled and cut into 2–3 cm thick slices; 60 ml extra virgin olive oil; 4 cloves garlic, thinly sliced; 2 tsp smoked paprika (pimentón dulce or a mix sweet and hot if you like heat); 1 bay leaf; 400 ml fish stock or water (reserve some potato cooking liquid if preferred); 1 tbsp dry white wine (optional); 1 tsp sea salt, plus extra to finish; ¼ tsp freshly ground black pepper; 2 tbsp chopped flat-leaf parsley; 1 lemon, cut into wedges for serving; 1 small red chilli or 1–2 bird's eye chillies, sliced (optional Singapore chilli twist); Optional: 50 g thinly sliced chorizo or cured ham for a smoky meaty note (find at Cold Storage or specialty delis)

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Singapore-style Merluza a la Gallega: poached hake with waxy potatoes and smoky pimentón, finished with garlicky olive oil for a simple, family-style main.

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Ingredients

600 g merluza (hake) fillets or steaks, skin on or off, cut into portions
500 g waxy potatoes (Yukon Gold or local potatoes), peeled and cut into 2–3 cm thick slices
60 ml extra virgin olive oil
4 cloves garlic, thinly sliced
2 tsp smoked paprika (pimentón dulce or a mix sweet and hot if you like heat)
1 bay leaf
400 ml fish stock or water (reserve some potato cooking liquid if preferred)
1 tbsp dry white wine (optional)
1 tsp sea salt, plus extra to finish
¼ tsp freshly ground black pepper
2 tbsp chopped flat-leaf parsley
1 lemon, cut into wedges for serving
1 small red chilli or 1–2 bird's eye chillies, sliced (optional Singapore chilli twist)
Optional: 50 g thinly sliced chorizo or cured ham for a smoky meaty note (find at Cold Storage or specialty delis)