Ingredients
-
6
-
1
-
3
-
1/2
-
20
-
2
-
6
-
10
-
-
-
-
-
-
-
Directions
European Hake – Merluza a La Marinera,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.,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.
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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
Done
|
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
Done
|
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
Done
|
Keep Basting the Fish With the Sauce. |
|
7
Done
|
Serve at Once. Accompany With a Rice. |
