Monkfish

• 2 lbs (.9 kg) monkfish, in large whole filets, skin and membranes removed
• 2 tbsp (30 ml) olive oil
• 3 lg garlic cloves, minced
• 3 lg red bell peppers, cored, seeded, cut into lengthwise strips
• 3/4 cup (175 ml) whole almonds, toasted
• 1/2 tsp (2 ml) saffron threads
• 1/2 cup (125 ml) dry white wine
• 1/2 cup (125 ml) fish stock
• 1/2 tsp (2 ml) salt
• 1/2 tsp (2 ml) white pepper, or to taste
• 1 oz (28 grm) sliced almonds, toasted, for garnish

1. Preheat the oven to 350 degrees (175 C.).
2. Bake the fish in a buttered baking pan for 15 minutes.
3. Let cool.
4. Cut into medallions and set aside.
5. Reserve the baking juice.
6. Heat the oil in a large skillet; add the garlic and peppers, and saute over low heat for 20 minutes, stirring occasionally.
7. Grind whole almonds finely in a food processor and add to the skillet with the saffron, wine, stock, reserved fish juices, salt and pepper.
8. Cook over medium heat for 5 minutes.
9. Transfer to a blender or food processor and puree.
10. Return the sauce to the skillet, add the fish medallions, and heat through.
11. Serve immediately, with sliced almonds sprinkled on top.

olive oil, garlic, red bell peppers, almonds, saffron threads, white wine, fish stock, salt, white pepper, almonds

Taken from online-cookbook.com/goto/cook/rpage/000389 (may not work)