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This is a typical casual dish from Galiza in north west of Spain and northern Portugal.
This region is one of the 7 Celtic nations known for its dishes and a perfect eating vacation destination
and with some of the best fish in the world.
Of course this is not camping cooking for backpackers but not entirely out of reach.
But it is easy, quick, healthy and tasty so I thought everyone would love that.
You need a few ingredients for 4 people.
1 medium cabbage
4-5 potatoes
1 large onion or 2 small-medium ones.
2 cloves of garlic
Olive oil
hot and sweet paprika
Salt
1 bay leaf.
1-2 lbs of Haddock ...but will work also with Cod, Halibut, monk fish, sea-bass or even salmon
Preparation.
Wash and Slice the cabbage in quarters or 1/8ths and to the pressure cooker with some water.
Add the onions sliced in 3 large sections. More to give flavor to the water than anything else
Add some salt.
Start cooking. Some pressure cookers in 10 minutes is done, in the oldest might need 20 mins.
While this is cooking slice the potatoes in big circular chunks. or dice in big square chunks it doesn't matter.
Prepare a pan with a tea cup or so fo olive oil. Slice the garlic about 1/16-1/8 of an inch so not too thin and
not too thick.
On another pot you can cook the fish with one bay leaf in the water. Halibut and sea-bass that stays together
even after boiled a little longer so that is why I opt for boiling haddock aside that it cooks in literally 2 minutes.
overcooked fish, even boiled will loose flavor fast and some will crumble to a broth. That is why depending
on the texture and size you have to decide but otherwise you could cook it with the potatoes when added
to the cabbage.
When the cabbage is done you will remove the cooker, release the pressure and uncover but do not drain.
Then just add the potatoes and perhaps some salt (up to you) because potatoes cook much faster than the cabbage
and onions so you do not want to start with the potatoes. Again, at this time you might wan to do the fish if the fish
is something like monk fish. In this case you do no need to boil the fish aside and can add it now or even a little
later in a last quick boil w/o the cover on.
While this is finishing heat the oil and add the sliced garlic to cook until starts to get golden. then retire and
let the last few bubbles to boil down to add a good tee spoon of sweet paprika and a bit of hot paprika. Make
sure you do not mix them. Hot paprika can be super hot.
Then add this to the oil so the paprika will cook but not burn and steer. If you have too much heat the paprika
will be burned and the sauce will be bitter otherwise will be nice and sweet.
Here you have two options. One is have all the cabbage and potatoes well drained and just put the fish on
top and then add the paprika and garlic oil all together as you steer. This will allow you to control the cook
time for the paprika that might be seconds and then just toss everything in there as you steer and then
automatically stops cooking and the flavor gets into the fish, potatoes and cabbage.
Otherwise let the oil get cooler and then add the paprika while still some bubbles are going but then take away
from heat and let it sit. this way everyone can put their own amount while still a bit warm.
I suggest for draining the best is to use just the cooker lid and a cloth and just turn slowly holding a small
opening while everything drains in the drain. this way there is less heat loss and less messy mix and smashed
potatoes than a drainer. I like potatoes "al dente" and whole not smashed. and broken.
So after this, just serve. A bit of cabbage, a big of potatoes and a bit of fish and the sauce... oh the sauce!!!
Let me take some pics.
This region is one of the 7 Celtic nations known for its dishes and a perfect eating vacation destination
and with some of the best fish in the world.
Of course this is not camping cooking for backpackers but not entirely out of reach.
But it is easy, quick, healthy and tasty so I thought everyone would love that.
You need a few ingredients for 4 people.
1 medium cabbage
4-5 potatoes
1 large onion or 2 small-medium ones.
2 cloves of garlic
Olive oil
hot and sweet paprika
Salt
1 bay leaf.
1-2 lbs of Haddock ...but will work also with Cod, Halibut, monk fish, sea-bass or even salmon
Preparation.
Wash and Slice the cabbage in quarters or 1/8ths and to the pressure cooker with some water.
Add the onions sliced in 3 large sections. More to give flavor to the water than anything else
Add some salt.
Start cooking. Some pressure cookers in 10 minutes is done, in the oldest might need 20 mins.
While this is cooking slice the potatoes in big circular chunks. or dice in big square chunks it doesn't matter.
Prepare a pan with a tea cup or so fo olive oil. Slice the garlic about 1/16-1/8 of an inch so not too thin and
not too thick.
On another pot you can cook the fish with one bay leaf in the water. Halibut and sea-bass that stays together
even after boiled a little longer so that is why I opt for boiling haddock aside that it cooks in literally 2 minutes.
overcooked fish, even boiled will loose flavor fast and some will crumble to a broth. That is why depending
on the texture and size you have to decide but otherwise you could cook it with the potatoes when added
to the cabbage.
When the cabbage is done you will remove the cooker, release the pressure and uncover but do not drain.
Then just add the potatoes and perhaps some salt (up to you) because potatoes cook much faster than the cabbage
and onions so you do not want to start with the potatoes. Again, at this time you might wan to do the fish if the fish
is something like monk fish. In this case you do no need to boil the fish aside and can add it now or even a little
later in a last quick boil w/o the cover on.
While this is finishing heat the oil and add the sliced garlic to cook until starts to get golden. then retire and
let the last few bubbles to boil down to add a good tee spoon of sweet paprika and a bit of hot paprika. Make
sure you do not mix them. Hot paprika can be super hot.
Then add this to the oil so the paprika will cook but not burn and steer. If you have too much heat the paprika
will be burned and the sauce will be bitter otherwise will be nice and sweet.
Here you have two options. One is have all the cabbage and potatoes well drained and just put the fish on
top and then add the paprika and garlic oil all together as you steer. This will allow you to control the cook
time for the paprika that might be seconds and then just toss everything in there as you steer and then
automatically stops cooking and the flavor gets into the fish, potatoes and cabbage.
Otherwise let the oil get cooler and then add the paprika while still some bubbles are going but then take away
from heat and let it sit. this way everyone can put their own amount while still a bit warm.
I suggest for draining the best is to use just the cooker lid and a cloth and just turn slowly holding a small
opening while everything drains in the drain. this way there is less heat loss and less messy mix and smashed
potatoes than a drainer. I like potatoes "al dente" and whole not smashed. and broken.
So after this, just serve. A bit of cabbage, a big of potatoes and a bit of fish and the sauce... oh the sauce!!!
Let me take some pics.
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