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Epagoza
Fish dish with almonds
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Ingredients
Directions
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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.
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Heat the oil in a large frying pan and fry the onion about 5 minutes on a low setting.
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Add the garlic, thyme and bay leaf and cook for 1 more minute.
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Add the tomato paste, tomato cubes, wine and bouillon tablet and bring the sauce to the boil.
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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.
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Put the pieces of fish in the sauce and leave with the lid on the pan for about 10 minutes.
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After about 5 minutes, gently spoon the mussels through the sauce.
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Roast the rest of the almond shavings and sprinkle the dish.
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Nutrition
395Calories
Sodium0% DV0g
Fat26% DV17g
Protein88% DV44g
Carbs4% DV13g
Fiber0% DV0g
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