Name: Fish in Pine Nut Sauce
Yield: Serves 8
Ingredients: 1/2 cup pine nuts; 4 tablespoons olive oil; 1 large onion, finely chopped; 1 teaspoon sweet paprika; 1 tablespoon finely minced garlic; 1/4 cup fresh bread crumbs; Pinch of saffron threads, warmed and crushed (optional); 1 1/2 cups peeled, seeded, and chopped tomatoes; 1 cup fish stock or dry white wine; Salt and freshly ground black pepper; 1 1/2 pounds firm white fish fillet, cut into 8 pieces; 1 cup English peas, cooked until tender-crisp (optional); 1/4 cup chopped fresh flat-leaf parsley or mint

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Fish in Pine Nut SauceLeigh Beisch

Merluza en salsa de piñones

Many Spanish fish dishes call for sauces made with almonds, hazelnuts, or pine nuts, sometimes in combination with tomatoes and saffron. While hake or monkfish is traditionally used for this Catalan dish, you can substitute cod, sea bass, flounder, or another firm white fish.

Wine

Spanish: Chardonnay/blend (Penedès, Tarragona), dry amontillado sherry (Jerez)
Non-Spanish: Rousanne/blend (France, California), Chardonnay (Argentina, New Zealand)

Recipe notes

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