Spanish paprika cod with boiled potatoes

Cut two peeled, dried potatoes into half moons one centimetre thick, about a quarter to half an inch.

Lay the potato slices flat in a stock pot, add water just to cover, three cloves of garlic, a generous season of sea salt and two bay leaves, and turn to high heat.

Heat a fry pan over medium heat with the extra virgin olive oil.

Beat one large egg with sea salt and black pepper in a bowl and put the flour in a separate bowl.

Pat the cod fillets dry, season one side with sea salt and black pepper, then coat each fillet first in the flour and then in the beaten egg.

Fry the fillets in the hot olive oil about two minutes per side, four minutes in total, until lightly golden; they do not have to cook through. Remove and set aside.

In the same pan at the same heat, add the chopped onion and garlic and stir continuously two to three minutes until the onion is lightly translucent.

Add one tablespoon of flour and mix for one to two minutes to cook off the raw flour flavour.

Add the white wine, the paprika and the dried thyme, season with sea salt and black pepper, mix and simmer about three minutes until the alcohol has cooked off.

Add the fish broth and mix three to four minutes until the sauce is slightly creamy.

Return the cod fillets to the pan and simmer about five minutes until cooked through and flavoured.

After about 20 minutes the potatoes are cooked through; check with a toothpick and lift them out, reserving some of the cooking water to loosen the sauce if it thickens too much.

Plate the boiled potatoes, lay a cod fillet over them, drizzle the sauce over both and sprinkle with chopped parsley.