Peel potatoes and cut them into circles. Cook them in salted boiling water for about 20 minutes on medium fire. Once the potatoes are done, drain the water, and let the potatoes cool down a bit.
Hake should be cooked at the same time as potatoes. Place the frozen hake into the water and on medium fire. Add a tablespoon of pepper, salt, and bouillon powder. Cut 3 cloves of garlic into bigger pieces and add them to the water. Add 2 pieces of lemon too. You can add more seasonings, depending on your preferences.
Once the water is boiling, cook everything for 20 more minutes.
While everything is cooking, prepare the sauce for the dish. Cut 4 cloves of garlic, add a teaspoon of parsley, and cover everything with olive oil. The amount of olive oil depends on your preferences. I use about 20 mL. Let the mixture rest.
When the hake is cooked, drain the water, and let the fish cool down. Its temperature needs to be comfortable for you to hold it with your hands without getting burnt.
Use your hands to break off all the pieces of hake. Remove all the bones you come across.
Place the olive oil mixture at the bottom of your baking pan. Place one layer of the potatoes and one layer of the hake on top of it.
Cover the top with olive oil mixture.
Cover the top of the dish with half of the container of the cooking cream.
Repeat the last 3 steps one more time. Layer the top with potatoes and then add hake. Cover the fish with olive oil mixture, and then with the rest of the cooking cream. Heat the oven up to 160°C (320 degrees Fahrenheit) and bake the dish for about 20 to 30 minutes.
Once the dish is done, let it cool down for a bit, and then you can serve it with a glass of red wine.