The best and original Spanish fish cake recipe
This dish is very popular in Galician cuisine and forms part of one of its identities. The earliest known recipe is chicken and mushroom cake, but the best known is tuna and hake.
- 3 bell peppers
- 4 onion
- 2 cloves garlic
- 2 round tomatoes
- black pepper
- 4 cans tuna
- 2 hake fillets
- 3 egg
- sweet paprika
- 8 green olives
- 500 g self-rising flour
- 50 ml sunflower oil
- 4 tablespoon paprika
- 10 g salt
- 270 ml water
Mix the flour, paprika, salt, oil and water in a bowl.
Mix together and knead for one minute. Place in the fridge for 30 minutes.
Sauté the onion and garlic in a frying pan with oil.
Add the previously roasted red peppers and season with salt.
Add the hake and cook until the fish is cooked.
Cool and add the tuna, hard-boiled eggs and olives.
Divide the dough in two and roll out the base.
Add the cold filling. Then, add the lid and fold over.
Bake in a medium oven for 20 minutes.
Leave to cool for 5 minutes and serve. Enjoy!