Galician style hake

Boil water in a saucepan with a little EVOO, salt and bay leaf.

Peel and cut the potato into slices. Once the water is boiling add the potato slices and the hake loin.

Prepare the ajada separately, for it put AOVE in a frying pan and when it is hot add the garlic to brown it. Once the garlic is browned add a teaspoon of paprika.

When the potatoes and hake are boiled, place on a plate and serve the ajada on top.

NOTE: The paprika can be sweet, spicy or mixed and can be added when making the ajada in the pan or sprinkled on top and then adding the ajada.