Looking for a healthy and tasty meal? Shahir’s poached fish recipe is exactly what you need. His Romesco sauce (a Spanish favourite) can be made ahead of time and served on fish, potatoes or even rice!
Romesco sauce (can be made up to a week ahead):
2 red bell peppers, roasted, seeded and skinned, or 1 jar roasted red peppers
1 large tomato, quartered
1 thick slice country bread, crusts removed, cut into 1 inch cubes
6 garlic cloves in skins, divided
¼ cup almonds, blanched and skinned
¼ cup hazelnuts, skinned
½ cup extra virgin olive oil, divided
1 tbsp smoked paprika
½ tsp ground cayenne pepper
2 tbsp sherry or red wine vinegar
6 cups water
1 cup dry white wine
1 lemon, thinly sliced
1 small onion, peeled and thinly sliced
6 sprigs thyme
6 stems flat leaf parsley, whole
6 stems dill, whole
8 black peppercorns
1 tbsp kosher salt
4 6-oz centre cut halibut filets, skinless, all pinbones removed
Preheat oven to 400F. On a parchment lined baking sheet, place tomato quarters, bread cubes, 5 garlic cloves, almonds and hazlenuts. Drizzle with 2 Tbsp olive oil, and place pan in the oven. When golden brown and toasted, after 8-10 minutes, remove bread and nuts from pan and set aside to cool.
Return tray to oven and continue roasting until the tomato looks caramelized and roasted, 15-20 minutes. Remove from oven, and remove skins from tomato and garlic. Peel remaining clove of garlic.
Place roasted peppers, tomato, bread, roasted garlic, raw garlic, toasted nuts, vinegar, smoked paprika and cayenne in a blender. Blend while streaming in remaining olive oil and season to taste. Store in refrigerator until ready to serve, but allow romesco to come to room temperature.
In a wide shallow saute pan with a lid, combine all fumet ingredients, bring to a simmer over medium heat. Add fish, lower heat, and poach fish at a bare simmer for 5-7 minutes, until just cooked through.
Remove fish from fumet, dry the bottom on a paper towel, and serve with room temperature Romesco sauce.
approx. Per Serving