Hake in Almond Sauce (Merluza a la Marinera)
Recipe type: Seafood
Serves: 6
  • 6 slices hake; center slices (or haddock or other white fish)
  • 1 small onion; minced
  • 1 medium tomato; peeled and chopped
  • 4 Tablespoons olive oil
  • 16 toasted almonds; peeled
  • 1 piece center of a slice of white bread; approx 3" by 3"
  • 4 cloves garlic; peeled
  • fresh parsley; several sprigs
  • salt, to taste
  1. Heat olive oil in a large frying pan or flat casserole. Fry minced onion until golden. Brown bread and remove it. Add peeled and chopped tomato.
  2. While tomato fries gently with the onion until the liquid evaporates, bring the fish slices to a boil in a separate pan with enough water to cover.
  3. As soon as the water begins to boil, lower heat and simmer slowly until fish is cooked through. (Hake will take 5 minutes or less to cook.)
  4. Remove fish to a plate and reserve the liquid.
  5. In a mortar or electric blender, crush and mix the almonds, fried bread, garlic cloves, and parsley. (If you use a blender, add a few tablespoons of water.) When the paste is well blended, stir it into the tomato and onion mixture. Pour in enough water from the cooking of the fish to thin the sauce and increase the quantity. Stir sauce, salt to taste, put fish in casserole, and boil sauce gently for 2 minutes while spooning the liquid over the fish. Serve immediately.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

Comments: The recipe for this classic Catalan dish comes from the Restaurante Pi in Vendrell (Tarragona).
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