Monkfish at malaghena

Then FRY in a pan with two tablespoons of olive oil, sliced fish; retire it and keep aside the cooking sauce.

Add the remaining oil and fry the garlic together with the almonds and, when they begin to Brown, add the slices of bread, causing them to Brown on both sides.

With the help of a spatula place it all in a mortar.

In the same oil, fry the sliced onion; When Golden add the tomato will and simmer, over low heat, for about 10 minutes.

Meanwhile, pounded in a mortar ingredients, add the sauce by cooking fish with saffron.

Add to tomato sauce; Add salt and heated it all together for a few minutes.

Place the monkfish in a baking dish, pour in the tomato sauce and spolveratelo with a little chopped parsley.

Heat it in the oven a few minutes before serving.

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tomato sauce

For 1.5 Kg of sauce: 5 Kg of tomatoes halved and deprived of seeds (preferably's tomatoes.

Marzano), 6 tablespoons chopped fresh thyme leaves, chopped 2 Bay leaves, 2 cloves of chopped garlic, salt and pepper, 1, 5 dl of olive oil.

Put the tomatoes in a large saucepan.

Cook for 15-20 minutes to fire enough live, crushing them with a wooden spoon.

Puree through a sieve.

Put in casserole and add the thyme, Bay leaves, garlic, salt and pepper.

Cook for 30 minutes, stirring often, until the sauce will become very dense.

Pour into a large glass jar.

Leave it exposed to the Sun for 3 days, discovered, because the sauce to finish dehydrating.

Will take on a reddish-grenade and will become even denser.

Put the sauce in jars, let cool and cover the surface with a little olive oil.

Close the jars tightly and sterilized for about 20 minutes.

Store them in a dry place.

Whenever you take a little salsa, renovated the thin layer of oil.