Merluza a la Gallega

Method

Peel and slice the potatoes into 5mm rounds and slice the onions thinly. Heat 100ml of olive oil in a large shallow pan and gently fry the onions until softened, then add the sliced potatoes, garlic, and bay leaf, cooking for 10 minutes until the potatoes begin to soften. Pour in the stock and simmer for 8-10 minutes until the potatoes are nearly tender. Season the hake fillets with salt and pepper, then nestle them into the potato mixture. Drizzle with the remaining 50ml of olive oil, sprinkle with paprika, and simmer gently for 6-8 minutes until the fish is cooked through and flakes easily. Adjust seasoning to taste and serve in shallow bowls with the cooking broth.