Monkfish or Other Fillets in Almond Sauce

Name: Monkfish or Other Fillets in Almond Sauce
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1 thick slice bread, roughly chopped; 1/2 cup blanched almonds; 1 tablespoon minced garlic; 1 medium onion, chopped; 1/4 cup chopped fresh parsley leaves, plus more for garnish; 1 teaspoon fresh paprika; 1/2 cup dry white wine; 1 cup fish stock, preferably homemade (page 161), or water; 1 1/2 to 2 pounds fillets of monkfish or other firm white fish; Salt and black pepper to taste

December 14, 2011

Almonds grow abundantly in Spain—you see the trees throughout the South and easily find fresh almonds, which are a rarity here—and play an integral role in many dishes, offering a rich flavor and body to sauces. This dish is a perfect weeknight offering, but it’s also a fine main course at a dinner party. I like monkfish here, but striped bass, grouper, red snapper, and black sea bass are all suitable; each will cook at slightly varying rates (the monkfish will take the most time, red snapper the least). This is wonderful over either white rice or a pilaf (page 513) or with crusty bread.

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