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Fish In Almond Sauce spanish 1/2 cup slivered blanched almonds 2 tablespoon olive oil 1 large onion, finely chopped 1 teaspoon paprika 1 tablespoon finely minced garlic 1/4 cup fresh bread crumbs 1 pinch of saffron threads, crushed (; optional) 1 1/2 cup peeled, seeded and diced tomatoes (; fresh or canned 1 cup fish stock or dry white wine 1 salt and freshly ground pepper 1 cup shelled peas, optional 4 firm white fish fillets, each about; 5 oz, (155 g) (s 1 salt and freshly ground pepper 1/4 cup chopped fresh flat-leaf (italian) p; arsley or mint 1. To make the almond sauce, preheat an oven to 350°F (180°C). Spread the Almonds on a baking sheet and place in the oven until toasted and fragrant, 8-10 minutes. Let cool. 2. Place 1/4 cup (1 1/4 oz/37 g) of the almonds aside to use for garnish. Using a food processor fitted with the metal blade or a nut grinder, finely grind the remaining Almonds, being careful not to overgrind to a paste. Set the ground nuts aside. 3. In a saute pan over medium heat, warm the olive oil. Add the onion and saut? until tender but not browned, about 8 minutes. Add the Paprika, Garlic, ground almonds, bread crumbs and the saffron, if using, and saut? for 3 minutes longer. Add the Tomatoes and stock or wine and cook over medium heat, stirring occasionally, until slightly thickened, 5-8 minutes. Season to taste with Salt and pepper. Remove from the heat and set aside. 4. If using the peas, bring a saucepan three-fourths full of water to a boil. Add the peas and boil until barely tender, 3-6 minutes. 5. Raise the oven temperature to 450°F (230°C). Sprinkle the fillets on both sides with salt and Pepper and place in a single layer in a baking dish. Spoon the sauce over the fish, add the peas, if using, and bake in the oven until the fish is opaque throughout, 10-12 minutes. Garnish with the reserved toasted almonds and the Parsley or mint. Serve at once. Contributor: Esther Pérez Solsona Yield: 1 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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