Hake stew

900g of pork loins hake raw Dolphin

1 cebolla

1 garlic clove

3 ripe tomatoes

Sweet paprika from La Vera

2 medium potatoes

Fresh parsley

250 ml. Water

Extra virgin olive oil

Salt to taste)

How do we do it?

In a fairly wide saucepan, heat a drizzle of olive oil. When hot, add the finely diced onion and garlic. Sauté the vegetables for about 10 minutes. It's advisable to use a wide saucepan so you can place the hake pieces as flat as possible without them overlapping.

Add the peeled and diced potatoes. Continue cooking, stirring occasionally, while the potatoes brown and the onion continues to sauté.

Remove the pan from the heat and add a teaspoon of paprika (remove the pan so the paprika doesn't burn). Stir to combine with the rest of the ingredients and return to the heat.

Add the peeled and grated or chopped tomato and the chopped parsley and cook for 10 more minutes, stirring to prevent burning.

Pour in the water. Once it begins to boil, cook over medium heat for 15 minutes with the pot covered. Add salt and add the hake pieces to the pot, cook for another 5 minutes, and then turn off the heat.