Pistachio-Crusted Fish with Caldo de Peixe

Pistachio-Crusted Fish with Caldo de Peixe

Crisp pistachio crust tops delicate fish fillets, served over a brothy Portuguese-style fish stew.

Total 1 hr 10 min Makes 4 servings Calories 520/serving

Dietary

Pescatarian, Dairy free

Allergens

Fish, Tree nuts, Wheat

Flaky white fish is coated in a crunchy pistachio crust and seared until golden, then set atop caldo de peixe, a light tomato and herb-scented fish broth studded with potatoes and peppers. The contrast of crisp crust and silky broth makes this a satisfying dinner for guests, while the stew itself draws on coastal Portuguese and Brazilian traditions.

Ingredients

  • 4 white fish fillets (such as halibut or cod), about 6 ounces each
  • 3/4 cup shelled pistachios, finely chopped
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons Dijon mustard
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 2 tomatoes, diced
  • 2 tablespoons tomato paste
  • 3 cups fish stock
  • 1 pound yellow potatoes, peeled and cut into 1-inch cubes
  • 1 bay leaf
  • 1/2 cup dry white wine
  • 1/4 cup fresh cilantro, chopped
  • 1 lemon, cut into wedges

Method

  1. Pat the fish fillets dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

  2. In a shallow dish, combine the chopped pistachios and panko breadcrumbs.

  3. Brush the top of each fillet with Dijon mustard, then press firmly into the pistachio-panko mixture to form an even crust.

  4. Heat 2 tablespoons olive oil in a 9-inch skillet over medium heat. Add the onion and cook until softened, about 5 minutes.

  5. Add the garlic and bell pepper and cook, stirring, until fragrant, about 2 minutes.

  6. Stir in the diced tomatoes and tomato paste, cooking until the tomatoes break down slightly, about 4 minutes.

  7. Pour in the white wine and simmer for 2 minutes to cook off the alcohol.

  8. Add the fish stock, potatoes, bay leaf, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.

  9. While the stew simmers, heat the remaining 1 tablespoon olive oil in a separate 9-inch skillet over medium heat.

  10. Place the crusted fish fillets crust-side down in the hot skillet and sear until golden, about 3 minutes.

  11. Carefully flip the fillets and cook until the fish is opaque and flakes easily, about 4 more minutes.

  12. Remove the bay leaf from the stew and stir in half of the chopped cilantro.

  13. Ladle the caldo de peixe into shallow bowls and top each with a pistachio-crusted fillet.

  14. Garnish with the remaining cilantro and serve with lemon wedges.

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    Pistachio-Crusted Fish with Caldo de Peixe

    Flaky white fish is coated in a crunchy pistachio crust and seared until golden, then set atop caldo de peixe, a light tomato and herb-scented fish broth studded with potatoes and peppers. The contrast of crisp crust and silky broth makes this a satisfying dinner for guests, while the stew itself draws on coastal Portuguese and Brazilian traditions.

    1 hr 10 min 4 servings 520 cal

    Ingredients

    • 4 white fish fillets (such as halibut or cod), about 6 ounces each
    • 3/4 cup shelled pistachios, finely chopped
    • 1/2 cup panko breadcrumbs
    • 2 tablespoons Dijon mustard
    • 3 tablespoons olive oil, divided
    • 1 teaspoon salt, divided
    • 1/2 teaspoon black pepper, divided
    • 1 yellow onion, chopped
    • 3 cloves garlic, minced
    • 1 red bell pepper, sliced
    • 2 tomatoes, diced
    • 2 tablespoons tomato paste
    • 3 cups fish stock
    • 1 pound yellow potatoes, peeled and cut into 1-inch cubes
    • 1 bay leaf
    • 1/2 cup dry white wine
    • 1/4 cup fresh cilantro, chopped
    • 1 lemon, cut into wedges

    Method

    1. 1

      Pat the fish fillets dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

    2. 2

      In a shallow dish, combine the chopped pistachios and panko breadcrumbs.

    3. 3

      Brush the top of each fillet with Dijon mustard, then press firmly into the pistachio-panko mixture to form an even crust.

    4. 4

      Heat 2 tablespoons olive oil in a 9-inch skillet over medium heat. Add the onion and cook until softened, about 5 minutes.

    5. 5

      Add the garlic and bell pepper and cook, stirring, until fragrant, about 2 minutes.

    6. 6

      Stir in the diced tomatoes and tomato paste, cooking until the tomatoes break down slightly, about 4 minutes.

    7. 7

      Pour in the white wine and simmer for 2 minutes to cook off the alcohol.

    8. 8

      Add the fish stock, potatoes, bay leaf, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.

    9. 9

      While the stew simmers, heat the remaining 1 tablespoon olive oil in a separate 9-inch skillet over medium heat.

    10. 10

      Place the crusted fish fillets crust-side down in the hot skillet and sear until golden, about 3 minutes.

    11. 11

      Carefully flip the fillets and cook until the fish is opaque and flakes easily, about 4 more minutes.

    12. 12

      Remove the bay leaf from the stew and stir in half of the chopped cilantro.

    13. 13

      Ladle the caldo de peixe into shallow bowls and top each with a pistachio-crusted fillet.

    14. 14

      Garnish with the remaining cilantro and serve with lemon wedges.