Merluza a la Gallega with Potatoes

Ingredients

Quantities are for one portion.

• 30 mlolive oil
• 1onion, thinly sliced
• 150 gpotatoes, peeled and thick-sliced
• 150 ghake fillet (merluza)
• 1garlic clove, thinly sliced
• 1 tspsweet paprika (pimentón dulce)
• coarse salt to taste

Method

1. Place the thick-sliced potatoes and the thinly sliced onion in a wide pot. Cover with water and add a heavy pinch of salt.
2. Bring to a boil and simmer until the potatoes are tender.
3. Gently lay the hake fillet on top of the cooked potatoes. Turn the heat down, cover the pot, and poach the fish for five to eight minutes until it turns opaque and flakes.
4. Use a slotted spoon to carefully transfer the potatoes and the fish to a serving plate.
5. In a small, separate pan, heat the olive oil. Fry the thinly sliced garlic until golden.
6. Turn off the heat and stir the sweet paprika into the warm garlic oil to toast it without burning.
7. Pour the bright red garlic oil immediately over the warm hake and potatoes, and serve hot.