Slice hake and cut into servings; set aside. Wash and julienne the cabbage. Sauté with a drop of garlic oil; set aside.

Preparation

Slice hake and cut into servings; set aside. Wash and julienne the cabbage. Sauté with a drop of garlic oil; set aside.

For the stew juice, brown the garlic cloves in mild olive oil, add sliced chorizo and fry well so it releases all the paprika. Once browned, remove from heat. In the same frying oil, add the grated tomato and let it sauté. Add the bits of bread and a pinch of sweet paprika. Let the mixture cook gently for two minutes and then add the chicken stock. Cook for 20 minutes. Blend, strain and add salt to taste.

Presentation

Heat the stew juice together with the cabbage so it gives the cabbage it its flavour. Steam the hake at 63ºC for 6 minutes.

Serve on a plate with the cabbage and stew juice on the bottom, placing the hake on top.