Ingredients (4 People):
4 hake fillets
3 medium-size potatoes
2 cups of oil
1 large onion
1 garlic clove
12 spoons of tomato paste
0.02 g of saffron threads Safrà del Montsec (8-10 threads)
Paprika
Flour
Salt
For the short stock
1¼ l. of water
1 laurel leaf
¼ glass of white wine
½ chopped onion
Remains of fish (head, tail…)
Salt to taste
Preparation:
Place all the ingredients of the short stock in a casserole on a high flame, and when it starts to boil lower the flame to half and cook for 20 minutes. Pass it through a fine sieve and put aside.
Place the saffron threads in half a glass of the stock you have just prepared and leave it infusing.
In a pan heat the two cups of oil and fry the peeled and cleaned potatoes, cut into not too thin slices and seasoned with salt. Remove before they begin to brown and put to one side.
Season the hake fillets with salt, coat them in flour and fry them in the same oil as the potatoes, then put to one side.
Remove the oil from the pan, leaving just a little to cover the base, add the onion and garlic finely chopped. When the onion begins to brown, add half a spoonful of flour, six spoons of tomato paste – stirring – and a teaspoonful of paprika. Stirring continually, add three cups of stock and leave to cook for 3 minutes. Remove from the flame, add the infusion of saffron and pass through the manual food mill.
Cover the base of an earthenware casserole or ovenproof dish with the remaining tomato paste, place the potatoes on top and the fish over them. Add the sauce and place in a preheated oven at a medium temperature for 10 or 15 min. Serve on the same dish.
