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Poached Hake Fillets With Tomato And Almond Sauce
(Merluza Marinera)
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| What You Need: |
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¼ cup olive oil
½ cup finely chopped onions
1 tablespoon finely chopped garlic
1/3 cup blanched almonds, pulverized in a blender or with a nut grinder or mortar and pestle
¼ cup coarsely crumbled French or Italian bread, trimmed of all crusts
4 medium-sized tomatoes, peeled, seeded and finely chopped (see Huevos a la Flamenca), or substitute 1½ cups chopped, drained, canned tomatoes
4 teaspoons fresh lemon juice
1 teaspoon salt
2 pounds hake, haddock or cod fillets
¼ cup slivered and lightly toasted blanched almonds (see romescu)
2 tablespoons finely chopped parsley
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| How To Cook: |
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1. To make the sofrito heat the olive oil over moderate heat in a heavy 8- to 10-inch skillet until a light haze forms above it. Add the onions and garlic and, stirring frequently, cook for 5minutes, or until the onions are soft and transparent but not brown.
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2. Add the almonds and bread, stir for a minute or so, then add the tomatoes. Raise the heat and cook briskly, uncovered, until most of the liquid in the pan evaporates and the mixture is thick enough to hold its shape almost solidly in a spoon.
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3. In a heavy 10- to 12-inch skillet, bring 6 cups of water, 3 teaspoons of the fresh lemon juice and the 1 teaspoon of salt to a boil over high heat.
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4. Reduce the heat to low, add the fish steaks and simmer uncovered for 5 to 8 minutes, or until the fish flakes easily when it is prodded gently with a fork.
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5. With a slotted spatula, transfer the fish to a heated serving platter. Bring the sofrito to a boil over moderate heat, stir in the remaining teaspoon of lemon juice and add up to ½ cup of the fish stock, 1 or 2 tablespoons at a time.
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6. The sofrito should be just thick enough to coat the spoon lightly. Taste for seasoning. Pour the sauce over the fish, garnish with slivered almonds and parsley, and serve at once.
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