Boil the potato slices in water with salt and the onion.

Five minutes to the end of the cooking time, add the hake (it is time enough for the hake to be properly cooked).

Drain, putting aside some of the stock.

In a frying pan add 100 g of olive oil and brown the filleted garlic cloves.

Next add the sweet spanish paprika, 2 tablespoons of the stock we had put aside and the cooked peas.

Stir for a minute and pour over the hake and potatoes.