Fish In Pimenton Sauce - {Pescado Al Pimenton}

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Fish filets - (to 2 lbs) such as
		Orange roughy
		Salt - as needed
4		French bread - crusts removed
4		Garlic cloves
2 tablespoons	30ml	Sweet or bittersweet pimenton - see * Note
1 teaspoon	5ml	Oregano
1 cup	237ml	Fish broth
3 tablespoons	45ml	Olive oil
		Small boiling potatoes - cooked, sliced
2 teaspoons	10ml	Sherry vinegar or sour orange juice
		Chopped Italian parsley - for garnish

Recipe Instructions

* Note: Spanish pimenton comes in three flavors-dulce (sweet), agridulce (bittersweet) and picante (spicy hot). Each is made from a different subspecies of pepper. Sweet pimenton, smoked or unsmoked, is the most versatile, while the bittersweet adds an interesting complexity to a dish. The spicy-hot is packed with flavor and really not at all fiery to most palates. Substitute Spanish pimenton in any recipe calling for paprika.

Cut the filets into 3-inch pieces, sprinkle them with salt and let them stand 30 minutes. Soak the bread in water to cover until it is softened. Squeeze it out and put it in a blender with the garlic, pimenton, oregano and broth. Blend until smooth.

Heat the oil in a skillet or heat-proof cazuela (a cazuela is an earthenware casserole; if you use one, serve the fish from it) over medium heat. Pat the fish dry with a paper towel and fry the pieces of fish about 1 minute on each side; the fish does not need to brown. Add the blended pimenton sauce and cook until the fish is about halfway cooked, about 10 minutes.

If the sauce thickens too much, add additional broth or water. Add the cooked potatoes; continue cooking until the fish just flakes easily, about 5 more minutes. Add the vinegar and cook 2 minutes more. Sprinkle with the chopped parsley and serve.

This recipe yields 4 to 6 servings.

Each of 6 servings: 254 calories; 738 mg sodium; 18 mg cholesterol; 14 grams fat; 16 grams carbohydrates; 16 grams protein; 1.29 grams fiber.

Source:
The Los Angeles Times, 02-07-2001

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