Recipe(tried): Monkfish with Potatoes

This dish can be cooked with any white fish with a delicate texture. The best substitution is halibut.

MONKFISH Galicia Style (Rape a la Gallega)
Serves 4

1 onion chopped
1 1/2 lb monkfish (if available), skined, boned & cut into 8 slices
salt & pepper to taste
1/4 cup olive oil (or to taste)
12 toasted almonds finely processed
2 garlic cloves crushed (use a mortar & pestle or crush with a chef's knife)
1/8th teaspoon saffron threads, ground in a mortar ( if you dont have a mortar, try to dissolve the saffron threads in a little bit of hot chicken stock)
1 tb chopped parsley
2 tb fish stock or water
2 cups freshly cooked green peas (I use frozen small peas)

Put the onion in a flameproof casserole (earthenware) & top with the monkfish slices. Season with salt & pepper. Pour in the oil, cover & cook over moderate heat for 5 minutes. While the fish is cooking, mix together the almonds, garlic, saffron & parsley to a paste (PICADA). Stir in the stock or water. When the fish has been cooking for 5 minutes add the mixture on top of the fish. Add the peas, cover & cook for 3-5 minutes longer or until the fish is cooked through. Serve over white rice or mashed potatoes to absorb the delicious sauce.