Sort ingredients
willa
QR Code
Listen
Pdf
One hour before cooking, sprinkle a handful of coarse salt over the hake slices so that the salt is well distributed around the fish.
After an hour, wash the hake to remove excess salt and set aside.
Cook the onion and the two bay leaves in a large pan with olive oil. Add sausage to release oil.
When the onion and bay leaves have been boiling for 5 minutes, add the potatoes.
Leave the potatoes to cook for about 15 minutes. The potatoes are ready when they are tender, but should not fall apart.
Add the hake slices to the pan with the potatoes and onion and let cook for 5-7 minutes, depending on the thickness of the hake slices.
Add a cup of cold water/white wine to prevent from overcooking and burning in the pan.
Remove from heat and let rest for 5 minutes.
While the hake is resting, prepare what is called the 'ajada.'
Head olive oil and garlic in a saucepan over medium heat.
When the garlic begins to take on color, remove it from the heat and add the paprika, stirring to combine.
Add a ladleful of the hake stock/liquid to the ajada and let rest for 2 minutes to let the ingredients mix.
Serve the hake, potatoes, and onions with spoonfuls of the ajada sauce.