Hake with pumpkin curry

Cut the onion and the red bell pepper and sauté with a little EVOO over medium heat, covering the pot. When it is ready, add the chopped pumpkin and let it cook until it is soft. Then, add a small glass of water and the coconut milk and then add the potato (cut in small pieces so that it cooks faster) and the spices (curry, paprika, garlic powder and salt). (The spices at the end can be to taste of each one).

While the vegetables are cooking, season the hake with salt and pepper. When you see that the potato has a little bit left to be soft, put the hake in and let it cook for a few minutes (with the lid on), then turn it over and cook for a few more minutes, and that's it! As a final touch I sprinkled a little parsley on top 😊.