* Exported from MasterCook *

HAKE IN ALMOND SAUCE - (MERLUZA A LA MARINERA)

Recipe By :Barbara Norman
Serving Size : 6 Preparation Time :0:20
Categories : 0-5G Low Carb Regional Spanish
Seafood Fish Znew2001


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slices hake -- center slices
(or haddock or other white fish)
1 sm onion -- minced
1 med tomato -- peeled and chopped
4 tbsp olive oil
2 tbsp toasted almonds -- 16 nuts peeled
4 garlic clove -- peeled
fresh parsley -- several sprigs
salt -- to taste

Heat olive oil in a large frying pan or flat casserole. Fry minced onion until golden. Add peeled and chopped tomato. While tomato fries gently with the onion until the liquid evaporates, bring the fish slices to a boil in a separate pan with enough water to cover.

As soon as the water begins to boil, lower heat and simmer slowly until fish is cooked through. (Hake will take 5 minutes or less to cook.) Remove fish to a plate and reserve the liquid.

In a mortar or electric blender, crush and mix the almonds, garlic cloves, and parsley. (If you use a blender, add a few tablespoons of water.) When the paste is well blended, stir it into the tomato and onion mixture. Pour in enough water from the cooking of the fish to thin the sauce and increase the quantity. Stir sauce, salt to taste, put fish in casserole, and boil sauce gently for 2 minutes while spooning the liquid over the fish. Serve immediately.

Comments: The recipe for this classic Catalan dish comes from the Restaurante Pi in Vendrell (Tarragona).










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Per Serving (excluding unknown items): 185 Calories; 11g Fat (54.5% calories from fat); 17g Protein; 4g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore May. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes






Nutr. Assoc. : 701 0 0 0 0 0 0 0 0