Ensopado clássico espanhol de peixe

Ingredientes

• 1.5 kg hake
• 1 onion
• 1 garlic clove
• 2 potatoes
• 1 tablespoon chopped fresh parsley
• 3 tomatoes (ripe)
• 1 teaspoon paprika
• 1 cup (250 ml) water
• Extra virgin olive oil
• Salt and pepper (to taste)

Modo de preparo

1. 1

   Cut the onion into small cubes and mince...: Cut the onion into small cubes and mince the garlic. Wash, peel and dice the potatoes (set them aside for now).

2. 2

   In a large pot, heat a drizzle of...: In a large pot, heat a drizzle of olive oil. When hot add the onion and garlic.

3. 3

   Sauté the vegetables for about 5 minutes.

4. 4

   Then add the potatoes to the pot.

5. 5

   Continue cooking, stirring occasionally, while the potatoes get...: Continue cooking, stirring occasionally, while the potatoes get a golden color on the outside and the onion continues to fry.

6. 6

   Remove the pot from the heat and add...: Remove the pot from the heat and add the paprika. Stir to integrate it with the rest of the ingredients and put it back on the fire.

7. 7

   Wash the tomato, cut it into small cubes,...: Wash the tomato, cut it into small cubes, or grate it and remove the skin.

8. 8

   Add the peeled and grated or chopped tomato,...: Add the peeled and grated or chopped tomato, and the chopped parsley and cook for another 10 minutes, stirring to prevent burning.

9. 9

   Put the water in the pot. When it...: Put the water in the pot. When it starts to boil, cook over medium heat for 15 minutes with the pot covered.

10. 10

    Take the piece of hake and cut it...: Take the piece of hake and cut it into 8 pieces (or buy it already cut into pieces).

11. 11

    Put salt and pepper to taste, then add...: Put salt and pepper to taste, then add the pieces of hake to the pot, cook for 5 more minutes, and turn off the heat.

12. 12

    Keep the fish in the covered pot turning...: Keep the fish in the covered pot turning the stove off for an additional 5 minutes before serving. Serve the Spanish fish stew hot.