Ingredients with Measurements:
- 4 fillets of white fish (such as cod or haddock)
- 1 pound of asparagus, trimmed and cut into 2-inch pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 1 teaspoon of smoked paprika
- 1 cup of chicken or vegetable broth
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok with lid
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and minced garlic and sauté for 2-3 minutes until softened.
3. Add the smoked paprika and stir to combine.
4. Add the asparagus and stir to coat in the paprika mixture.
5. Add the chicken or vegetable broth and bring to a simmer.
6. Place the fish fillets on top of the asparagus mixture.
7. Cover the skillet or wok with a lid and simmer for 10-12 minutes, or until the fish is cooked through and the asparagus is tender.
8. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Fat: 8g
Protein: 25g
Carbohydrates: 8g
Fiber: 3g
Sugar: 3g
Sodium: 400mg
Substitutions for ingredients:
- Any white fish can be used in place of cod or haddock.
- Broccoli or green beans can be used in place of asparagus.
- Vegetable or fish broth can be used in place of chicken broth.
Variations:
- Add sliced mushrooms to the onion and garlic mixture for extra flavor.
- Use smoked salmon instead of white fish for a different twist on the recipe.
- Add a squeeze of lemon juice over the fish before serving for a fresh burst of flavor.
Tips and tricks:
- Make sure to trim the woody ends off of the asparagus before cooking.
- Don't overcook the fish or it will become dry and tough.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or a lemon wedge.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
Crusty bread or a side salad.
Troubleshooting advice:
If the fish is not cooked through after 10-12 minutes, continue to simmer until it is cooked to your liking.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Pojna enfumegada is a traditional Spanish dish that typically features smoked meats or fish.
Flavor profiles:
Smoky, savory, and slightly sweet.
Serving suggestions:
Serve in individual bowls with crusty bread for dipping.
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Region: Portuguese