Basque Fish

I bought a nice "pavé" of "lieu noir" yesterday... If you're like me, you read that, and think - what are we talking about here?!? So... a pavé translates to a cobblestone 🙄 but like many menu terms in France, it means a thick piece of meat or fish. And lieu noir is a type of mild white fish (yeah, noir translates to black...) - known as pollock in the US.

Now that we know what it is, what do I do with it? Inspiration struck! I used my modified recipe for Basque Rabbit, and modified it even more (of course)! It became a quick soup for two.

It was FANTASTIC!!

Basque Fish

In a hot pan, add
olive oil
2 small sliced onions
1/4 large red bell pepper, chopped
1 clove garlic, peeled and chopped

Cook and stir till lightly browned.
Deglaze with
1/2 cup white or rose wine
Add
1 tsp paprika fumé
1/8 tsp cayenne
1/2 - 1 cup chicken stock

Add chunks of fish, simmer till done, ~5 minutes

Stir in
1 TBS port
1 handful chopped cherry tomatoes

Serve with brown rice and green beans.