Catalan-Style Pollock with Tomato, Fennel, and Almonds
This fish, simmered in a smoky tomato-based sauce and topped with crunchy almonds, will transport you to the Mediterranean coast, where France meets Spain.
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 organic yellow onion
- 1 organic red or other bell pepper
- 1 organic fennel bulb
- ¼ cup dry-roasted almonds
- Fish options:
- 10 ounces wild pollock pieces
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 1 teaspoon sweet smoked paprika
- 1 cup vegetable broth
- Sunbasket tomato sauce base (tomatoes - tomato paste - garlic)
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