Hake on goulash (a la cod)

Preparation steps

• Take the hake fillets out of the freezer just before you start preparing the dish. They don’t need to be completely thawed, but just enough that you can separate them and cut the larger pieces in half. Peel a squash, grate it and cut it into strips. Finely chop the garlic. Peel a squash, grate it and slice it into slices about 5 mm thick. Lightly cut the skin of the tomato, soak it in boiling water for a minute or two so that the skin begins to separate, then peel it. Then cut the tomatoes into cubes or simply use canned sliced ​​tomatoes. Chop the parsley and lightly rinse the rosemary sprig under running water.
• In a large bowl (with a suitable lid), heat the olive oil. Saute the onion on it over medium heat for ten minutes to soften it a bit. Add a little salt to make the onion release its liquid more easily.
• Arrange half of the potato slices on the onion. Place the hake fillets on top. Sprinkle garlic and a part of chopped parsley over the fish, add a little salt (don't forget that you have already salted the onion), and place the remaining potatoes on top. Pour over the wine and add as much water as you need all the potatoes in the water. Add sliced ​​tomatoes, a couple of peppercorns and rosemary. Cover, shake gently (do not stir with a food processor at all!) And cook on low heat for about 30 minutes.
• During cooking, occasionally gently shake the bowl to distribute the starch released by the potatoes more evenly in the liquid and thicken it. In those 30 minutes of cooking under the lid, the hake will completely thaw and cook just as it should, without disintegrating as it would if you had thawed it completely before cooking. Before serving, sprinkle the dish with the remaining parsley and let it stand for about 10 minutes.