2-1/4 lbs monkfish tails, cut cross-wise into 3-cm thick slices
4 tbsp olive oil
20 almonds, blanched and skinned
2 cloves garlic
1 sprig of parsley
1 slice of bread, crusts removed
1/2 tsp saffron
3 tbsp white wine or dry sherry
1 onion, chopped
3/4 cup diced tomatoes
1/2 cup fish stock or water
Salt and pepper
Salt the fish slices and let them stand for 15 minutes. Then dust them with flour.
Heat the oil in a frying pan and fry the fish quickly on both sides. Remove it to a cazuela, an earthenware casserole. In the same oil, fry the almonds, garlic, parsley, and bread until the bread is crisped, then skim out.
In a mortar, blender, or processor, grind the almonds, garlic, parsley, and wine to make a paste. Crush the saffron and add it to the paste. In the remaining oil, fry the onion until softened. Add the tomato and fry for several minutes. Stir in the almond mixture and fish stock or water and simmer for 2 minutes. Season with salt and pepper and pour over the fish in the cazuela. Simmer very gently (or bake in a medium oven) until the fish is done and flakes easily, about 20 minutes.
Recipe courtesy of Spain GourmeTour magazine