3-1/3 lbs turbot steaks, or whole turbot
1-3/4 lbs potatoes, peeled and cut in chunks
1 quart water
1 onion, quartered
2 bay leaves
1 tbsp salt
For the Ajada sauce:
1/2 cup olive oil
4 cloves garlic, quartered lengthwise
1 tbsp pimentón
1 tbsp wine vinegar
Place the potatoes in a pan large enough to hold the pieces of turbot. Add the water, onion, bay leaves, and salt. Bring to a boil and simmer until the potatoes are nearly done. Place the turbot steaks (or whole fish) on top. Cover and simmer until the fish steaks are cooked, 8-10 minutes. Remove the fish to a serving platter, reserving the cooking liquid. Place the potatoes around it. Cover with a piece of foil and keep warm.
Have ready a saucepan with the olive oil. Heat it with the garlic without letting the garlic color. Remove from heat and stir in the pimentón, vinegar, and several spoonfuls of the reserved cooking liquid. Spoon this sauce over the fish and potatoes and serve immediately.
Recipe courtesy of Spain GourmeTour magazine