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Monkfish With Almonds, Sweet Red Peppers & Sa

Monkfish With Almonds, Sweet Red Peppers & Sa comes together with Olive Oil, Fish Stock, Salt, and White Pepper. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 1/2 cup
• 1/2 tsp
• 1/2 tsp

Method (preview)

1. 1

   Preheat the oven to 350F.

2. 2

   Bake the fish in a buttered baking pan for 15 minutes.

3. 3

   Let cool.

4. 4

   Cut into medallions and set aside.

5. 5

   Reserve the baking juice.

6. 6

   Heat the oil in a large skillet, add the garlic and peppers and saute over low heat for 20 minutes, stirring occasionally.

7. 7

   Grind whole almonds finely in a food processor and add to the skillet with the saffron, wine, stock, reserved fish juices, salt and pepper; cook over medium heat for 5 minutes.

8. 8

   Transfer to a blender or food processor and puree.

9. 9

   Return the sauce to the skillet, add the fish medallions, and heat through.

10. 10

    Serve immediately, with sliced almonds sprinkled on top.

11. 11

    From “The Catalan Country Kitchen,”by Marimar

12. 12

    Torres (Aris/Addison Wesley, 1992). Posted by Stephen

13. 13

    Ceideberg; February 24 1993.