World Recipe: Monkfish in Almond Sauce

14 Jul World Recipe: Monkfish in Almond Sauce

Ingredients:

– 3 tablespoons extra virgin olive oil

– 1 onion

– Salt

– 1 tomato

– 2 cloves of garlic

– 1 slice of bread

– 50g skinless raw almonds

– 8-10 saffron threads

– 1 small bunch of parsley

– 1 monkfish tail (approximately 600g)

– White pepper

– 300ml fish stock

– 100ml white wine

Method:

1. Begin by making the sauce. Heat 2 tablespoons of extra virgin olive oil in a saucepan. Add finely chopped onion and sauté over low heat until tender and translucent. Add a pinch of salt to help it cook and release its juices without burning.

2. Grate the tomato and add it to the saucepan with the onion. Cook the sofrito over low heat for about 10 minutes, stirring occasionally to prevent sticking.

3. Meanwhile, prepare the picada. Heat 1 tablespoon of extra virgin olive oil in a frying pan and brown the cloves of garlic, the slice of bread cut into pieces, and the skinless raw almonds.

4. Remove the frying pan from the heat and add the saffron threads and the bunch of parsley. Transfer everything to a food processor, finely chop, and set aside.

5. Cut the monkfish tail into slices approximately 2cm thick. Season the fish with salt and white pepper and place it on the sofrito in the saucepan. Add the fish stock and white wine. Let the monkfish cook in this sauce over low heat for a few minutes until the alcohol from the wine reduces.

6. Add the reserved almond picada to the saucepan with the monkfish and mix well.

7. Cover the saucepan and continue cooking the fish for another 2-3 minutes in the sauce.

8. Serve the monkfish hot straight from the saucepan, bathed in the delicious almond sauce. Optionally, you can accompany it with white rice or roasted potatoes.