You could try it with cod or haddock instead of hake if you prefer. Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole. Add the onions and garlic and cook gently until soft.

There are many traditional recipes featuring monkfish, such as Galician monkfish stew and Catalan ... it's always a great choice. Hake is one of the most common saltwater white fish we consume.

The capture of this fish by Galician freezer vessels in the South Atlantic are now four times those of hake, as ship owners begin sending containers of rock cod to the Spanish market. Javier Touza ...