Monkfish or Other Fillets in Almond Sauce

• 3 tablespoons extra virgin olive oil
• 1 thick slice bread, roughly chopped
• 1/2 cup blanched almonds
• 1 tablespoon minced garlic
• 1 medium onion, chopped
• 1/4 cup chopped fresh parsley leaves, plus more for garnish
• 1 teaspoon fresh paprika
• 1/2 cup dry white wine
• 1 cup fish stock, preferably homemade (page 161), or water
• 1 1/2 to 2 pounds fillets of monkfish or other firm white fish
• Salt and black pepper to taste

1. Preheat the oven to 350F.
2. Heat half the oil in a skillet over medium heat.
3. Add the bread pieces and almonds and toast, stirring occasionally, until golden brown.
4. Transfer to a food processor.
5. Add the remaining oil to the skillet and heat.
6. Add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes.
7. Stir in the parsley and paprika, then transfer the mixture to the food processor.
8. Process the mixture until coarsely ground, then, with the machine running, add the wine.
9. Continue processing until a smooth paste is formed.
10. Return the mixture to the skillet and stir in the stock.
11. Bring the mixture to a steady simmer over medium heat and cook for 15 minutes, stirring occasionally.
12. Meanwhile, season the fish with salt and pepper and place in a casserole.
13. When the sauce is cooked, season it with salt and pepper and pour over the fish.
14. Put the fish in the oven and bake, uncovered, until the point of a thin-bladed knife inserted into the thickest part of the fish meets little resistance (monkfish will remain firm, but there will be a noticeable difference between underdone and done).
15. Garnish and serve hot.

extra virgin olive oil, bread, blanched almonds, garlic, onion, parsley, fresh paprika, white wine, fish stock, white fish, salt

Taken from www.epicurious.com/recipes/food/views/monkfish-or-other-fillets-in-almond-sauce-386174 (may not work)