Ingredients with Measurements:
- 4 white fish fillets (such as cod or haddock), about 6 oz each
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup white wine
- 1/2 cup fish stock
- 1/2 cup tomato sauce
- 1 tsp paprika
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Season the fish fillets with salt and pepper on both sides.
2. Heat the olive oil in the skillet over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes, until softened.
3. Add the red and green bell peppers and cook for another 2-3 minutes, until they start to soften.
4. Stir in the white wine, fish stock, tomato sauce, paprika, cumin, and a pinch of salt and pepper. Bring to a boil and then reduce the heat to low.
5. Add the fish fillets to the skillet, making sure they are submerged in the sauce. Cover the skillet with the lid and simmer for 10-12 minutes, until the fish is cooked through and flakes easily with a fork.
6. Serve the fish hot, topped with the sauce and garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 25g
Sodium: 400mg
Substitutions for ingredients:
- Any white fish fillets can be used instead of cod or haddock.
- Chicken or vegetable stock can be used instead of fish stock.
- Red or yellow onion can be used instead of white onion.
- Any color bell pepper can be used instead of red and green.
Variations:
- Add sliced mushrooms to the skillet along with the bell peppers.
- Use smoked paprika for a smoky flavor.
- Add a pinch of saffron threads to the sauce for a more authentic Spanish flavor.
Tips and tricks:
- Make sure the fish fillets are evenly sized so they cook at the same rate.
- Use a fish spatula to gently flip the fish fillets in the skillet.
- Serve the fish with crusty bread to soak up the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish in a skillet over low heat, covered, until heated through.
Presentation ideas:
Serve the fish in individual bowls or on a platter with the sauce spooned over the top. Garnish with fresh parsley.
Garnishes:
Fresh parsley, chopped
Pairings:
- Serve with a side of sautéed vegetables or a green salad.
- Pair with a crisp white wine, such as Albariño or Verdejo.
Suggested side dishes:
- Sautéed zucchini and yellow squash
- Roasted Brussels sprouts
- Spanish-style rice
Troubleshooting advice:
- If the sauce is too thin, simmer it uncovered for a few minutes to thicken it up.
- If the fish is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator.
Food history:
Pescado a la Liebana is a traditional Spanish dish from the region of Liébana in northern Spain. It typically features white fish cooked in a tomato-based sauce with peppers and spices.
Flavor profiles:
Savory, slightly sweet, tangy, smoky
Serving suggestions:
Serve the fish hot, topped with the sauce and garnished with fresh parsley. Pair with a side of sautéed vegetables or a green salad and a crisp white wine, such as Albariño or Verdejo.
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Region: Spanish