Merluza a la Gallega (Hake Galician Style)
Put the sliced potato, sliced onion, bay leaf and parsley in a pan and cover with salted water and boil for 10 mins.
Reduce the heat and place the seasoned hake on top and simmer for a further 10 minutes.
While this is simmering fry the sliced garlic in the Rapeseed Oil till golden, but careful not to burn it.
Drain the hake and potatoes and place on a plate, discarding the bay leaf and parsley stalks.
Add sweet paprika to the garlic and oil and pour over the hake, potatoes and onions.
4 potatoes (thickly sliced)
1 onion (thinly sliced)
1 bay leaf & some parsley
8 sliced cloves of garlic
1 tablespoon sweet paprika
120mls Cold Pressed Rapeseed Oil