1.
Peel and slice the potatoes and chop the onion
2.Place the potato slices,
chopped onion, 1 clove of crushed garlic, bay leaf, fresh parsley, thyme and a
couple of pinches of salt in a casserole dish - sprinkle with 1 tbsp olive oil
and 1 tbsp red wine
3. Add water so that it´s just covering everything
and bring to the boil - simmer for approx 10 mins over a low heat then place the
fish steaks over the potatoes and add more water to cover - simmer for a further
10 mins
4. When the potatoes and fish are done pour off all the liquid and
remove the skin from the fish
5. Heat 7 tbsp olive oil in a frying pan
and add the remaining garlic cloves and sauté for a couple of mins then
add the paprika and 1 tbsp wine. Remove from heat immediately
6. Finally
pour the oil and garlic over the fish and serve immediately
- It is important to use a
really strong casserole dish - the spanish terracotta ones are the best for this
recipe
- You can use frozen fish if you can't get hold of good fresh white
fish
- Serve with a green salad or green vegetables and a cold, dry white
wine. Galicia produces a delicious white wine called Ribeiro which is an excellent
choice to accompany this Galician dish.
