Fluke With Romesco and Potatoes

Name: Fluke With Romesco and Potatoes
Total time: 45 min
Yield: 6 servings
Cuisine: spanish
Ingredients: 4 tablespoons extra virgin olive oil; 1 1/2 pounds large Yukon gold potatoes, peeled and diced; Salt; 1/2 cup romesco sauce; 1 cup fish stock or water; 1/2 cup dry white wine; 2 pounds fluke or halibut fillets, skinless, in 6 pieces; 1 tablespoon finely minced parsley

Recipe from David Solé i Torné

Adapted by Florence Fabricant

Total Time: 45 minutes
Rating: 4(28)
Comments: Read comments

Featured in: The Allure of Romesco Spreads Far Beyond Spain

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:6 servings

4tablespoons extra virgin olive oil
1½pounds large Yukon gold potatoes, peeled and diced
Salt
½cup romesco sauce
1cup fish stock or water
½cup dry white wine
2pounds fluke or halibut fillets, skinless, in 6 pieces
1tablespoon finely minced parsley

Ingredient Substitution Guide

Preparation

Step 1
Heat the oil over medium heat in a sauté pan or shallow stovetop casserole large enough to hold the fish in a single layer. Add the potatoes and sauté until they start to become crusty and brown, about 15 minutes. Season with salt. Stir in the romesco sauce, stock and wine. Bring to a simmer.
Step 2
Add the fish, season with salt. The fish should be barely covered with the liquid. Cook gently just until the fish is cooked, about 15 minutes. Sprinkle with parsley. Serve from the pan or casserole, if possible, or transfer to a serving dish.

Private Notes

Leave a Private Comment on this recipe and see it here.