Galician hake with garlic and paprika ajada

Peel the potatoes and cut into 0.5 cm slices. Wash the parsley. Put in a wide saucepan with the parsley, peppercorns, salt and 10 ml oil. Pour in the measured water for the sauce, then add just enough water to cover. Bring to a simmer and cook for about 15 min until a knife enters a slice easily.

Check the hake for bones and cut into pieces about 3 cm thick. Set on the potatoes in the simmering bath. Cover and cook at a very gentle simmer for about 5 min. Remove from the heat and leave covered for about 10 min. Check the thickest piece reaches 75 °C at its centre for 30 s. Return to gentle heat if necessary. The flesh should flake.

While the fish rests covered, peel the garlic, then slice it. Heat the remaining 90 ml oil in a small saucepan and gently fry the garlic until golden, about 4 min. Remove from the heat before it browns. Add both paprikas and stir immediately, then carefully pour in a volume of poaching liquid equal to the water measured at the start, followed by the vinegar. Stir. Do not fry the paprika dry.

Lift the hake and potatoes out gently with a slotted spoon, drain and place on a warm platter. Remove visible peppercorns. Spoon all the ajada over them and serve immediately. The remaining bath is not served.