Halibut in Hazelnut Romesco with Potatoes

Name: Halibut in Hazelnut Romesco with Potatoes
Yield: 4 Servings
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 tendert; Chopped fresh parsley (optional)

By Tori RitchiePhotographer Misha Gravenor

August 4, 2008

Image may contain Food Dish Meal Plant Potato and Vegetable

Misha Gravenor Photography

Hazelnuts stand in for almonds in this tasty riff on the classic Spanish sauce romesco.

Recipe notes