Abadejo confitado sobre salsa de pimientos, pollock confit on a bed of pepper sauce, is a Spanish dish of tender pollock fillets cooked in olive oil and served with a flavorful sauce of roasted red peppers. It’s often served as a main course with steamed vegetables or potatoes.
To make it, the fillets are seasoned with salt and pepper and cooked in olive oil at a low temperature until tender and flaky. The fish is then set aside while the pepper sauce is made.
For the pepper sauce, red peppers are roasted and peeled, then sautéed with onion, garlic and tomatoes in olive oil until tender and fragrant. The mixture is then blended into a smooth, creamy sauce.
Once the sauce is ready, the fillets are served on a bed of sauce and garnished with chopped parsley or sliced almonds for extra flavor and texture.
Pollock confit on roasted pepper sauce is a delicious, elegant dish, perfect for special occasions or a romantic dinner. The tender fish and rich pepper sauce make a dish that’s both satisfying and flavorful. It’s a great example of Spain’s varied, sophisticated cooking, which combines traditional ingredients and techniques with modern touches.