Martha rose shulman’s quick-braised fish with baby potatoes & greens
Fish second courses
When you take flavorful ingredients like anchovies, garlic, and nuts and smack them together into a paste, they don’t just become a sauce you can smear or soften in oil, but one you can unleash to bloom in water to flavor just about anything, instantly. Or, as Martha Rose Shulman says, “And voilà: a quick Mediterranean broth.” Here, it’s a delicate fish like halibut (or whatever is swimming nearer to you)—but you can use this technique with all sorts of other things that would benefit from a flavor boost: greens, pasta, couscous, beans. Not only is the trick speedy, it’s endlessly customizable. Pound in shallots or fennel seed or chiles at will, as you might when DIYing herby salsas and pestos. Adapted slightly from the <a href="https://www.nytimes.com/2015/06/03/dining/an-easy-broth-that-stands-in-for-fish-stock.html"><strong> New York Times</a></strong>.
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