Caldeirada of hake

Cut the potatoes into thick slices and cook them in a pot with a piece of onion, salt, bay leaf and the fish on top. Cook for 15-20 minutes over low heat to prevent the potatoes from splitting. Check if the fish is done before the potatoes and remove it, because if not it can also fall apart.

Cut the onion and the bell pepper into strips and the garlic into slices. Sauté everything and when it is poached, remove from the heat. Let the oil cool and add the paprika. Stir well and when it is well dissolved, add half a ladle of water from cooking the fish. Taste and add more paprika or more water according to taste.

Serve in a serving dish and pour the sofrito on top.