Prep 0 mins
Cook 20 mins
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. They credit this recipe to Carlos Crego.
- 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
- 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.
- Saute the onion and bread cubes lightly in the oil, then remove the bread cubes with a slotted spoon and drain on kitchen paper.
- 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).
- 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.
- 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.
- Keep basting the fish with the sauce.
- Serve at once. Accompany with a rice.