Fish in Pimenton Sauce (Pescado al Pimenton)

Time 30 minutes
Yields Serves 4 to 6
Fish in Pimenton Sauce (Pescado al Pimenton)

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 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.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.