Celeiro hake at 63ºc with juice of galician stew and cabbage
Chop the hake and cut in portions, reserve. Clean the cabbage and chop it in julienne to saute it with a drop of garlic oil, reserve.
For the cooked juice, brown the garlic cloves in soft olive oil, add the sliced sausage (chorizo) that we will sauté enough to release the whole paprika. Once golden we remove it from the heat and in the sautéing oil we add the grated tomato and let it saute, add the pieces of bread and a little bit of sweet paprika. Let the mixture simmer for two minutes and add the chicken broth. Cook for 20 minutes. Crush, strain and rectify to the salt point.
We heat the cooked juice along with the cabbage to give it its flavor. We cook the hake steamed at 63ºC for 6 minutes.
We put the Galician stew juice on the bottom with the cabbage and place the hake on it.