will certainly many variations of this dish, I warned you that I usually do and that we like. Traditionally is a dish fishing and thrive on the head of monkfish, which contributes much gelatin and makes a delicious broth. Another option is to use frozen monkfish tails, although the head is always better. On this occasion I used the head.
Ingredients:
1 head of monkfish (can be frozen),
1 bay leaf,
a sprig of parsley,
100 gr. blanched almonds,
100 gr. bread cubes,
3 cloves garlic, peeled,
olive oil,
pinch of saffron
egg
slices of fried bread, to serve.
Preparation:
We put in a pot with salt water, parsley and monkfish head simmer, covered, until fish is tender, skimming occasionally. And takes away the fish, straining and reserving broth. Leave and tune out all the flesh that can take advantage of the head, discarding everything else. Reserve the flesh of fish.
Saute in a little oil, garlic and almonds, so remove from heat and put in the bowl of the mixer. In the same oil fry the bread cubes. Shreds garlic, almonds and bread, with oil from pan, using a blender, and adding a little fish stock, to make a fine paste without lumps.
Add this paste to the broth, along with the saffron and bay leaf, simmer a few minutes until slightly thickened the soup, adding nearly the end the minced fish we had saved.
Now we only have to decorate the bowls with chopped boiled egg and pieces of fried bread.
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