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Recipe for Galican Style Hake with Potatoes and Peas

Serves: 4

  • 4 potatoes, peeled and thinly sliced into rounds
  • 1 large onion, peeled and sliced
  • 1 bay leaf
  • hake steaks
  • 6 tablespoons olive oil
  • sea salt
  • 150g fresh or frozen peas
  • 1 clove of garlic, thinly sliced
  • 2 tomatoes, quartered
  • 1 teaspoon paprika
  • handful of finely chopped parsley

Preheat oven to 400f/200c/gas 6 (in other words hot). Lay potatoes in the base of an oven proof dish and scatter the onions on top and add the bay leaf. Add water to cover, about 450ml. Cook over a medium heat until the potatoes are soft. Brush the fish with 3 tablespoons of the oil, season and arrange on the potatoes in a single layer. Scatter the peas on top and bake until the fish is opaque, about 10 minutes. Heat the remaining 3 tablespoons of oil in a pan and add the garlic and fry until golden, about 2 minutes. Add the tomatoes to the pan, paprika and salt to taste and cook until the tomatoes are soft, about 5 minutes. Remove the fish from the oven and top with the garlic-tomato sauce and sprinkle with the chopped parsley.

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