4 cloves garlic, cut into quarters lengthwise
100ml extra virgin olive oil
1 tablespoon pimentón (Spanish hot paprika)
1 tablespoon wine vinegar
4 tablespoons of fish stock
3 fillets firm fish (snapper/cod)
Serve with Classic Mexican White Rice (baked).
Put garlic in a saucepan with the olive oil and cook gently without letting the garlic colour.
Remove from the heat and stir in paprika, wine vinegar and fish stock.
Steam the fish and spoon the sauce over, garnish and serve immediately.