It is a very simple dish, but also one of the best recipes that can be prepared with this fish. By salting the hake for a while before cooking it, the meat gains some firmness and does not fall apart during cooking. Do not overcook the potatoes, as they will then finish cooking with the hake. Finally, add the paprika off the heat, so it doesn’t burn and become bitter.
> 1 kg of sliced ??hake
> 2 large onions
> 5 medium potatoes
> 2 bay leaves
> 8 cloves of garlic
> 1 teaspoon sweet paprika
> Extra virgin olive oil
> Coarse salt
1. Salt each slice of hake with a little coarse salt and reserve in the refrigerator.
2. Peel the onions and cut them into quarters.
3. Put plenty of water in a large saucepan and bring to a boil. Add a handful of salt, bay leaves and chopped onions.
4. Peel the potatoes and cut them into large pieces, without reaching the end and just breaking them with your hands (this method is called snapping), since this way they release more starch and help bind the sauce.
5. Add the potatoes to the casserole with the bay leaf and onion. Cook for about 30 minutes or until ready.
6. Wash the hake slices to remove the coarse salt and place the fish in the casserole on top of the potatoes and onions. Cook over low heat for 5-8 minutes with the pot covered.
7. Peel the garlic cloves, remove the germ inside and cut them into slices. Brown them lightly in a pan with extra virgin olive oil. Remove from the heat and add the sweet paprika. Then, stir and let it cool.
8. Serve the potatoes with a little of the cooking broth, place the hot hake slices on top and pour the garlic sauce over them.
Difficulty: low
Time: 50 minutes
Servings: 4
Calorie intake: 465 kcal.
