Instructions

We salt and pepper the hake. We heat a fund of extra virgin olive oil in a large Vitrex pan, in which we brown the rolled garlic and the ñora cut into rings. We remove and reserve.
In the same oil, fry the onion over medium heat. When it begins to be transparent, add the grated tomatoes and continue cooking for a few more minutes. Arrange the potato slices on the poached, sprinkle with paprika and saffron to taste, season with salt and pepper. Add the white wine and let it cook for a few seconds to evaporate the alcohol.
Pour the fish broth until the potatoes are well covered, cover and let cook between 8 and 10 minutes or until the potatoes are almost ready. We add the hake to the pan, the garlic and the ñora that we had reserved and sprinkle with freshly chopped parsley. Cover again and cook for another 6 minutes, preventing the hake from being overcooked.
Let rest for a few minutes before serving.

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