Catalan-Style Pollock with Tomato, Fennel, and Almonds | Sunbasket
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.
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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