fish tapas with a catalan twist

One of my go to recipes I found in The Week magazine’s recipe of the week a few years ago is
I make it as a main dish.  Serve with a salad and you have a fab meal.

1/2 cup pine nuts
4 tablespoons olive oil
1 large onion, finely chopped
1 teaspoon sweet paprika
1 tablespoon finely minced garlic
1/4 cup fresh bread crumbs *
Pinch of saffron threads, warmed and crushed, optional
1 1/2 cups peeled, seeded, and chopped tomatoes *
1 cup fish stock or dry white wine *
Salt and freshly ground black pepper
1 1/2 pounds firm white fish fillet, cut into 8 pieces *
1 cup English peas, cooked until tender-crisp (optional) *
1/4 cup chopped fresh flat-leaf parsley or mint *

Preheat the oven to 350°F.
Spread the pine nuts on a baking sheet and toast in the oven,
stirring occasionally, until fragrant and golden, about 8 minutes.
Pour onto a plate to cool.
Transfer 1/4 cup of the toasted nuts to a nut grinder
or small food processor and grind or pulse until finely ground.

To make the sauce, in a frying pan, heat 2 tablespoons of the olive oil
over medium heat.  Add the onion and cook, stirring occasionally,
until softened and translucent, about 8 minutes.

Add the paprika, garlic, ground pine nuts, bread crumbs, and saffron, if using,
and cook, stirring often, for 3 minutes.
Add the tomatoes and stock and cook, stirring occasionally,
until thickened, 5 to 8 minutes. Season to taste with salt and pepper.
Keep warm over low heat.

In a large frying pan, heat the remaining 2 tablespoons oil
over medium heat.  Sprinkle the fish with salt and pepper, add to the pan,
and cook, turning once, until browned on both sides, about 3 minutes on each side.
Pour the sauce over the fish, add the peas, if using,
and simmer until the fish is opaque throughout, about 5 minutes longer.

Transfer to a serving dish or individual dishes, and garnish with the
remaining pine nuts and the parsley. Serve at once.

Serves 8 for tapas, 4 for dinner.

* My variation:  whole wheat breadcrumbs I make (healthier),
tomatoes with skin, no seeds, white wine,  halibut and snapper are great fish choices,
frozen peas thawed out are fine, parsley

1 comment
  1. Ing said:

    I will make this next week!

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Dawn Cook Design

Sources, Styles & Inspirations from Interior Designer, Dawn Cook

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