Fish in Pimenton Sauce (Pescado al Pimenton) Recipe

• servings: 6 servings
• total time: 30 minutes

Ingredients

1 1/2 to 2 pounds fish filets, such as orange roughy

Salt

4 slices French bread, crusts removed

4 cloves garlic

2 tablespoons sweet or bittersweet pimenton

1 teaspoon oregano

1 cup fish broth

3 tablespoons olive oil

Small boiling potatoes, cooked and sliced

2 teaspoons Sherry vinegar or sour orange juice

Chopped Italian parsley, for garnish

Directions

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.