Fri, 15 July 2016
Ingredients
Monkfish cut into ½ inch slices
Seabass cut into ½ inch pieces
Salmon cut into ½ inch pieces
Mussels
Clams
Prawns
Squid cut into large rings
For the Sauce:
½ l Fish Stock
½ glass of white wine
½ cup olive oil
1 large onion chopped
2 Large grated tomato
½ cup ground toasted almonds
1 Tsp of chopped parsley
2 Tsp of Brandy
1 Garlic clove
Method
1. Place large cook serve dish on the heat
2. Pour olive oil in and gently heat
3. Add chopped onion and cook until translucent in colour
4. Add squid and cook for another minute
5. Add the Brandy and deglaze and reduce wine by half.
6. Add the grated tomato and garlic clove.
7. Add the fish stock and bring to the boil.
8. Reduce liquid by half season to taste and then add the ground almonds. Reduce heat and carefully place fish and shellfish into the dish.
9. Cover with lid and cook for another 20 minutes or medium heat.
10. Remove from heat place on table. Remove lid and serve garnish with chopped parsley and serve with crosty bread.
