Six servings: 1.2 K of fish containing hake, turbot, and/or fresh cod fish, all of
them cut into thick slices; 1 K of potatoes; onion, cut into thin slices; 1 green
pepper cut into rings; some garlic cloves, cut into brunoise; chili pepper (a few
thin slices); paprika; 1 sprig of parsley finely
chopped; hot pepper; salt; 1 bay leave;
Preparation: Cut the potatoes into 1-in slices and place in a casserole with the
fish slices on top; then add the onion slices, the garlic cloves, the parsley. Next,
drizzle some oil on the ingredients, and let settle on the bottom of the casserole,
add the fish stock, some salt (take into account the salt of the fish stock), the
black pepper, the bay leave and the paprika.
Finally, place the casserole on a high fire until the sauce starts to boil and
reduce the fire to a minimum level. Shake the casserole sideways to stir the
ingredients and simmer for 18-20 minutes until the potatoes are soft. Do not
exceed this time as the fish would lose quality.
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Meatballs with Mushrooms (Albóndigas con setas) (70)

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