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What You Need:
(To Serve: 4)
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12 small firm boiling-type potatoes, each about 1½ inches in diameter, peeled
1 small onion, peeled and cut in half
1 small bay leaf
1½ pounds of hake, haddock or cod fillets
6 tablespoons olive oil
6 medium-sized garlic cloves, peeled and gently bruised with the flat of a knife
3 medium-sized tomatoes, peeled, seeded and coarsely chopped (see Huevos a la Flamenca)
½ teaspoon salt
1 tablespoon paprika
1 teaspoon red wine vinegar
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 12-inch skillet at least 2 inches deep, bring 2 quarts of water to a boil over high heat. Drop in the potatoes, onion, and bay leaf. There should be enough water to cover them completely; if necessary, add more.
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2. Boil briskly uncovered until the potatoes are tender but not falling apart. With a slotted spoon, transfer the potatoes to a plate. Add the fish fillets to the liquid remaining in the pan and reduce the heat to low. Cover the skillet tightly and simmer for 8 to 10 minutes, or until the fish flakes easily when prodded gently with a fork.
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3. Meanwhile, heat the oil in a heavy 8- to 10-inch skillet over moderate heat until a light haze forms above it. Add the garlic cloves and, stirring frequently, cook them for about 5 minutes, or until light brown.
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4. With a slotted spoon, remove and discard them, then add the tomatoes and salt. Cook briskly, stirring and mashing the tomatoes with a large spoon, until the mixture is thick enough to hold its shape almost solidly in the spoon. Stir in the paprika and set aside.
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5. Pour off all but 1 cup of liquid from the fish, discard the onion and bay leaf and return the potatoes to the skillet. With the back of a spoon, force the tomato mixture through a fine sieve, directly over the fish.
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6. Simmer over low heat for 5 minutes, basting the fish and potatoes frequently with the sauce. Sprinkle with the vinegar and serve at once, directly from the skillet or from a deep heated platter.
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