European Hake - Merluza A La Marinera

• 6 large fillets of european hake (about 1.2 kg) or 6 large cod
• 1 large onion, blended
• 3 whole small tomatoes, blended (or 2 medium-size ones, peeled)
• 1/2 cup olive oil
• 20 blanched and grilled almonds
• 2 slices white sliced bread, without crusts cut in cubes
• 6 garlic cloves
• 10 sprigs fresh parsley, roughly chopped
• salt
• pepper

1. Pour enough water into a saucepan to cover the fish fillets and boil for 5 minutes. When done, remove with a slotted spoon, arrange on a plate, and put the broth aside.
2. Saute the onion and bread cubes lightly in the oil, then remove the bread cubes with a slotted spoon and drain on kitchen paper.
3. Add the tomatoes to the frying pan, lower the flame and let simmer until all the tomato liquid has been absorbed (about 6-7 minutes).
4. Meanwhile, blend the almonds, bread, garlic, parsley and 2-3 tablespoons of water until a paste forms. Add it to the frying pan, season and stir.
5. Add at least 1 cup of the fish broth to the mixture to lighten the sauce. Then add the fish fillets and cook for another 2-3 minutes.
6. Keep basting the fish with the sauce.
7. Serve at once. Accompany with a rice.

european, onion, tomatoes, olive oil, blanched, white, garlic, parsley, salt, pepper

Taken from www.food.com/recipe/european-hake-merluza-a-la-marinera-334401 (may not work)