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Fish in Pimenton Sauce (Pescado al Pimenton)

Time 30 minutes
Yields Serves 4 to 6
Fish in Pimenton Sauce (Pescado al Pimenton)
1

Cut the filets into 3-inch pieces, sprinkle them with salt and let them stand 30 minutes.

2

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.

3

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.

4

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.

5

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.


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