Preparation time: 25 minutes Cooking time: 40 minutes
- 12 fillets red mullet
- 1kg small rockfish (filets)
- 1kg ripe tomatoes
- 2 bell peppers (1 green and 1 yellow)
- 1 large white onion
- 2 bay leaves
- 6 cloves of garlic, crushed
- 2 tsp saffron (powdered)
- 50g ground almonds
- 8 tbsp olive oil
- Salt and milled pepper
- 1 bunch of parsley
Skin and crush the tomatoes. Keep to one side.
Fry the chopped onion, the pepper (cut into thin strips) and three crushed cloves of garlic in a frying pan with 3 tablespoons of olive oil. Stir well with a spoon.
Add the crushed tomatoes and the bay leaves. Season with salt and pepper. Cover the pan and leave to simmer over very low heat for 25 minutes.
Tip the ground almonds into a bowl along with a teaspoon of saffron and add a little cold water so as to obtain a paste. Add this paste to the pan towards the end of the cooking time, along with half of the chopped parsley.
Once the mixture is homogeneous, spread the fish over the entirety of the pan. Pour over the rest of the olive oil, add the rest of the parsley and crushed garlic and leave to simmer for 5 minutes before serving.
For the garnish: slices of potatoes and a teaspoon of saffron.