Fill a large saucepan with water, add the onion and the salt and heat until it boils. When boiled add the potatoes cut in thick slices. Boil for a further 5 minutes and then add the peas and the Prodemar Turbot, and leave to cook.
Sauce
Fry the chopped garlic with the olive oil until brown. Leave to cool and add the sweet paprika and the white wine. The Prodemar turbot is served with the potatoes and peas, covered with the sauce and then garnished with the red pepper.
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