Fish with Burlap & Barrel Smoked Paprika vinaigrette

What makes this dish sing is the hot paprika vinaigrette, which brings spice, heat, and a heady burst of garlic to flaky fish. What to do: For the vinaigrette, heat 1/2 c olive oil in a saucepan over medium heat. Add 4 sliced garlic cloves and saute until golden. Remove from heat and carefully pour in 3 tbsp red wine vinegar. Stir in 1 tbsp sweet smoked paprika and 2 tsp Burlap & Barrel Smoked Pimentón Paprika. Season with salt and pepper. Set aside off heat. In a wide pot, bring 8 c seafood stock (2 cartons) to a gentle simmer, then lower in 4 six-ounce sea bass, Chilean sea bass, or black cod fillets. Poach until fish just flakes with a fork, 7-12 minutes depending on thickness. Transfer fish to plates. Reheat vinaigrette briefly. Spoon 1-2 tbsp poaching liquid over each fillet, then drizzle generously with paprika vinaigrette. Garnish with chopped fresh herbs like parsley, cilantro, and chives. Serve with grilled crusty bread drizzled with more vinaigrette. Serves 4.