Monkfish with Almonds, Sweet Red Peppers and Saffron
| Yield: | 6 Servings |
| Categories: | Spanish, Seafood |
| 2 | lb | Monkfish, in large whole filets, skin and membranes removed |
| 2 | tb | Olive oil |
| 3 | lg | Garlic cloves, minced |
| 3 | lg | Red bell peppers, cored, seeded, cut into strips lengthwise |
| 3/4 | c | Whole almonds, toasted |
| 1/2 | ts | Saffron threads |
| 1/2 | c | Dry white wine |
| 1/2 | c | Fish stock |
| 1/2 | ts | Salt |
| 1/2 | ts | White pepper, or to taste |
| 1 | Ounce sliced almonds, toasted, for garnish |
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