The Spaniards are wizards at creating intriguing flavor combinations. For example? They like to serve fish dressed with a sauce using almonds, hazelnuts or pine nuts. Tomatoes and saffron are sometimes added. The dish featured here, from Spain’s Catalan region, uses those ingredients … plus English peas, paprika and chopped onion. (Click here to see the recipe.)“While hake or monkfish is traditionally used for this Catalan dish, you can substitute cod, sea bass, flounder, or another firm white fish,” Joyce Goldstein writes in her great cookbook Tapas (Chronicle Books, 2009), where this recipe appears. (Click here to see the recipe.)
The book showcases Spain’s famous small plate dishes, known as tapas. Tapas are Spain’s take on hors d’oeuvres. You typically nosh on these small dishes at a bar, accompanied by a drink. They’re the warm-up to a full meal.
When making this dish, Joyce Goldstein gives you option for cooking the fish.
“You can skip the step of browning the fish, and instead poach it in the sauce,” she writes. “Or, you can combine the fish and the sauce in a baking dish, making sure the fish is fully covered by the sauce, and bake in a preheated in a 450°F oven until fish is tender, 10 to 12 minutes, depending on the thickness of the pieces.”
Joyce also gives you options for what beverage to quaff.
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