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GALICIAN- STYLE HAKE WITH POTATOES AND PEAS
Merluza a la Cazuela
4 russet potatoes, peeled and thinly sliced into rounds
1 large yellow onion, peeled and sliced
1 bay leaf
4-lb. hake, cut into 8 1"-thick steaks
6 tbsp. olive oil
coarse sea salt
1 cup fresh or frozen peas
6 cloves garlic, peeled and sliced
2 tomatoes, cut into eight
1/4 cup finely chopped parsley
1 tsp. sweet paprika
Preheat oven to 400. Layer potatoes in a 12" round cazuela or other
baking dish. Scatter onions on top and add bay leaf. Add water to
cover, about 2 cups. Cook over medium heat until potatoes are soft,
about 25 minutes.
Brush fish with 3 tbsp. oil, season to taste with salt, and arrange
on potatoes in a single layer. Scatter peas on top and bake until
fish is opaque, about 0 minutes.Heat remaining 3 tbsp. oil in a
skillet over medium high heat.
Add garlic and fry until golden, about 2 minutes. Add tomatoes,
parsley, paprika, and salt to taste and cook until tomatoes are
soft, about 5 minutes
Remove fish from oven and top with garlic-tomato sauce.
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Galician Hake 02