Fish In Pimenton Sauce (Pescado Al Pimenton)

Directions

1. * Note: Spanish pimenton comes in three flavors-dulce (sweet), agridulce (bittersweet) and picante (spicy warm). Each is made from a different subspecies of pepper. Sweet pimenton, smoked or possibly unsmoked, is the most versatile, while the bittersweet adds an interesting complexity to a dish. The spicy-warm is packed with flavor and really not at all fiery to most palates. Substitute Spanish pimenton in any recipe calling for paprika.
2. Cut the filets into 3-inch pcs, sprinkle them with salt and let them stand 30 min. Soak the bread in water to cover till it is softened. Squeeze it out and put it in a blender with the garlic, pimenton, oregano and broth. Blend till smooth.
3. Heat the oil in a skillet or possibly 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 pcs of fish about 1 minute on each side; the fish does not need to brown. Add in the blended pimenton sauce and cook till the fish is about halfway cooked, about 10 min.
4. If the sauce thickens too much, add in additional broth or possibly water. Add in the cooked potatoes; continue cooking till the fish just flakes easily, about 5 more min. Add in the vinegar and cook 2 min more. Sprinkle with the minced parsley and serve.
5. This recipe yields 4 to 6 servings.
6. Comments: This can be made with any solid-fleshed fish, such as monkfish. If desired experimenting with unusual catch, try it with skate. You can serve the delicious sauce with lots of bread or possibly add in boiled potatoes to the cazuela to soak up the flavor.
7. NOTES :