Fluke With Romesco and Potatoes

• 4 tablespoons extra virgin olive oil
• 1 1/2 pounds large Yukon gold potatoes, peeled and diced
• Salt
• 1/2 cup romesco sauce
• 1 cup fish stock or water
• 1/2 cup dry white wine
• 2 pounds fluke or halibut fillets, skinless, in 6 pieces
• 1 tablespoon finely minced parsley

1. Heat the oil over medium heat in a saute pan or shallow stovetop casserole large enough to hold the fish in a single layer.
2. Add the potatoes and saute until they start to become crusty and brown, about 15 minutes.
3. Season with salt.
4. Stir in the romesco sauce, stock and wine.
5. Bring to a simmer.
6. Add the fish, season with salt.
7. The fish should be barely covered with the liquid.
8. Cook gently just until the fish is cooked, about 15 minutes.
9. Sprinkle with parsley.
10. Serve from the pan or casserole, if possible, or transfer to a serving dish.

extra virgin olive oil, gold potatoes, salt, romesco sauce, fish stock, white wine, parsley

Taken from cooking.nytimes.com/recipes/1013745 (may not work)