European Hake - Merluza a La Marinera |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Now I'm not a fan of fish, but I think I'd try this. Found it in the 10/31/2008 edition of Athens' Plus magazine. Ingredients:
6 large fillets of european hake (about 1.2 kg) or 6 large cod |
1 large onion, blended |
3 whole small tomatoes, blended (or 2 medium-size ones, peeled) |
1/2 cup olive oil |
20 blanched and grilled almonds |
2 slices white sliced bread, without crusts cut in cubes |
6 garlic cloves |
10 sprigs fresh parsley, roughly chopped |
salt |
pepper |
Directions:
1. Pour enough water into a saucepan to cover the fish fillets and boil for 5 minutes. When done, remove with a slotted spoon, arrange on a plate, and put the broth aside.
2. Saute the onion and bread cubes lightly in the oil, then remove the bread cubes with a slotted spoon and drain on kitchen paper.
3. Add the tomatoes to the frying pan, lower the flame and let simmer until all the tomato liquid has been absorbed (about 6-7 minutes).
4. Meanwhile, blend the almonds, bread, garlic, parsley and 2-3 tablespoons of water until a paste forms. Add it to the frying pan, season and stir.
5. Add at least 1 cup of the fish broth to the mixture to lighten the sauce. Then add the fish fillets and cook for another 2-3 minutes.
6. Keep basting the fish with the sauce.
7. Serve at once. Accompany with a rice.
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