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Monkfish with tomatoes, pine nuts and almonds

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Origin of dish:  Europe
Type of cooking:  Hob
Preparation time: 15 minutes
Cooking time: 40 minutes
Ingredients (serves 6):


Make an onion fondue in a pan over a low heat for 20 minutes with 2 tablespoons of oil. Add seasoning.

Pour the fish stock and white wine into a frying pan. Poach the fish in it for 15 minutes.

Cut the red pepper into pieces and blanch the tomatoes. Mix them with the parsley, pine nuts, almond powder, cayenne pepper and oil. Pour into the onion fondue.

Drain the fish and filter the stock. Pour 2/3 of it into the pan and leave to simmer for 2 minutes. Place the monkfish in it for a few seconds to reheat it.

User comments

another free recipe every day

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