Picada Sauce

• 2 cloves garlic, peeled and minced
• 1/4 cup blanched almonds, roasted
• 1/4 cup blanched hazelnuts, roasted
• 1 slice fried bread
• 1 tablespoons finely chopped fresh parsley leaves
• Olive oil
• Salt and pepper

1. Using a mortar and pestle or a spice mill or a food processor, grind the garlic, nuts and bread together.
2. Add the parsley and mash until incorporated.
3. Add in enough oil to the mixture to form a thick paste, about 1/4 cup.
4. Season with salt and pepper.
5. Use in the fish stew (see next

garlic, blanched almonds, blanched hazelnuts, bread, parsley, olive oil, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/picada-sauce-recipe.html (may not work)