👨‍🍳 Instructions

1. 1

   In a large pot, combine the sliced potatoes, sliced onion, and bay leaf. Add enough water to cover generously, season with salt, and bring to a boil. Cook for about 10-15 minutes, or until the potatoes are tender but still hold their shape.

   💡 Tip: Using floury potatoes will help them absorb the flavors better.
2. 2

   Gently place the hake pieces on top of the potatoes and onions in the pot. Add more water if needed to almost cover the fish. Reduce the heat to low, cover the pot, and simmer for 5-8 minutes, or until the hake is cooked through and flakes easily. Be careful not to overcook.

   💡 Tip: If using fillets, add them a few minutes later than steaks as they cook faster.
3. 3

   While the fish is cooking, prepare the 'ajada' (garlic oil). In a small frying pan, heat the olive oil over medium heat. Add the sliced garlic and cook until golden brown and fragrant. Be careful not to burn the garlic.

   💡 Tip: Low heat is key to browning the garlic without burning it.
4. 4

   Remove the garlic from the heat. Stir in the sweet paprika and mix well. The paprika will bloom in the hot oil.

   💡 Tip: Adding paprika off the heat prevents it from burning and becoming bitter.
5. 5

   Using a slotted spoon, carefully remove the cooked hake and vegetables from the pot and arrange them on a serving platter. Discard the bay leaf.

   💡 Tip: Serve the fish and potatoes together for a cohesive dish.
6. 6

   Pour the warm garlic and paprika oil (ajada) over the hake and potatoes. Garnish with chopped fresh parsley.

   💡 Tip: The ajada is the signature flavor of this dish.
7. 7

   Serve immediately.

   💡 Tip: This dish is best enjoyed fresh.