Hake/muslin or dogfish soup with paprika

Wash the tomatoes and peppers and make a small cross underneath.

Put water to boil and put them in for 3 minutes. Take them out and remove the skin. Then grind them in a blender and set aside.

Peel the potatoes and cut them into wedges. Once ready, put them over low heat for approximately 20 minutes together with the crushed tomato and chorizo bell pepper.

In the meantime, we make a paste with the garlic, salt, paprika, cumin, parsley and olive oil (reserve).

When the potato is almost tender add the pieces of hake/ dogfish or musina; they are fish with few bones and very tasty. Let it boil for 3 minutes and then add the roasted peppers.

Before turning off, add the majado and remove from the heat.