Halibut In Hazelnut Romesco With Potatoes

Image of Halibut In Hazelnut Romesco With Potatoes, Bon Appetit Magazine
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Ingredients

  • 1 large tomato (about 9 ounces)
  • 1/2 cup husked toasted hazelnuts (about 2 1/2 ounces)
  • 1/2 cup coarsely chopped drained piquillo peppers from jar or can
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 garlic cloves, chopped
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon Sherry wine vinegar or red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon unsalted butter
  • 4 6-ounce halibut fillets
  • 1/2 cup low-salt chicken broth
  • 12 baby Yukon Gold potatoes, halved, steamed until tender
  • Chopped fresh parsley (optional)

Description

Hazelnuts Stand In For Almonds In This Tasty Version Of The Classic Spanish Sauce Romesco.

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