Filter
Reset
Sort ByRelevance
Epagoza
Fish dish with almonds
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Rinse the mussels under cold water and remove broken ones. Steam them open in a dry and closed pan in about 10 minutes. Remove the empty shells.
-
Heat the oil in a large frying pan and fry the onion about 5 minutes on a low setting.
-
Add the garlic, thyme and bay leaf and cook for 1 more minute.
-
Add the tomato paste, tomato cubes, wine and bouillon tablet and bring the sauce to the boil.
-
Grind half of the almonds in a food processor or mortar and stir through the boiling sauce until it is lightly bound. Season with salt and pepper.
-
Put the pieces of fish in the sauce and leave with the lid on the pan for about 10 minutes.
-
After about 5 minutes, gently spoon the mussels through the sauce.
-
Roast the rest of the almond shavings and sprinkle the dish.
-
60 minMain dishchicken bouillon, zucchini, onion, tomato, ham, olive oil, cinnamon, rice, raisins, grated cheese, water,stuffed zucchini with tomato rice and raisins -
65 minMain dishbig puff potato, corn cob, traditional olive oil, picadillo, bacon patties à la minute, Red onion, vine tomato, fresh parsley, vinegar, extra mild yogurt,grilled bacon patties with baked potato -
45 minMain dishsunflower oil, coconut milk, noodles, mie, large shrimp, green bean, spring / forest onion, lime, lemongrass, fresh coriander, Red pepper, garlic, tomato paste, Thai fish sauce, soy sauce, sugar, sesame oil, fresh ginger, coriander powder (ketoembar),red curry with shrimps -
50 minMain dishchicken bolts, olive oil, paprika, onions, garlic, chorizo, roma tomatoes, potatoes, dry white wine, oranges, flat leaf parsley,chicken with chorizo and orange
Nutrition
395Calories
Sodium0% DV0g
Fat26% DV17g
Protein88% DV44g
Carbs4% DV13g
Fiber0% DV0g
Loved it