Merluza a la gallega: hake with potatoes, garlic and paprika

Ingredients

For 1 serving

• Hake180 g
• Potatoes250 g
• Onion0.3
• Extra virgin olive oil12 g
• Garlic2 cloves
• Paprikato taste
• Bay leavesto taste
• Saltto taste

Contains: fish,

Method

1. Peel the potatoes and slice them about 1.5 cm thick; peel the onion and cut it into wedges. Peel the garlic and slice it thinly.
2. Bring a pan of water to the boil with the salt and bay leaf, add the potatoes and onion and cook over a medium heat for 12 minutes, until the potatoes are almost tender.
3. Lay the hake in the same water, lower the heat and cook for 6 minutes, until the flesh is white and comes away easily; drain everything gently and arrange it on the plate.
4. Make the ajada: heat the oil with the garlic in a small pan over a low heat for 2 minutes, until the garlic is just golden. Take it off the heat and only then stir in the paprika: on the heat it burns and turns bitter.
5. Pour the hot oil over the hake and potatoes straight away and serve.