European Hake - Merluza a La Marinera

Name: European Hake - Merluza a La Marinera
Cook time: 20 min
Total time: 20 min
Yield: 4 serving(s)
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

Submitted by ThatSouthernBelle

"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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Ready In:: 20mins
Ingredients:: 10
Serves:: 4

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

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.