Hake Rioja style

Heat the oil in a frying pan, while you cut the onion into julienne strips, the leek and the chopped garlic.

When the oil is hot, add the onion and garlic. Meanwhile, cut the piquillo peppers into strips.

When the onion is transparent, add the piquillo bell pepper. After 3 minutes add the spices, stir a little so that the paprika does not burn.

Add the white wine and let the alcohol evaporate for about 5 minutes.

Now add the hake loins and shrimp, season and cover. Low heat.

Let it cook for about 10 minutes. If it is dry we can add water 9 fish broth. When the hake is white and cooked, add parsley and serve.