Four servings: 3/4 k of angler fish, cut into slices (1/2-inch thick); 8 prawns; 1
onion. finely chopped; 2 tbsp of tomato purée; 1 glass white wine; 2 garlic
cloves, finely chopped; some parsley, finely chopped; 8-10 almonds (peeled
and toasted); a few saffron pistils; salt & olive oil; some finely chopped 1/4 k
clams & 1/4 k mussels that will be placed in a pot with some water to allow their
opening, and the juices produced in the process will be reserved (Clams should
be soaked in salted water for at least 8 hours, so the sand they contain may be
released)
Preparation: First, salt the angler fish pieces and then dredge them in flour; next
fry the pieces with some olive oil on high flame and reserve in a warm place (a
preheated oven turned off). Fry in the same oil the onion, and some minutes
afterwards the tomato. Let it all simmer for some 8 minutes. Now, mash the
almonds and the saffron, then add the wine and pour this liquid mash in the
casserole with the rest of ingredients, turn up the fire and let the wine
evaporate. So, at this point add the angler fish slices, let simmer for 8 minutes
(add in the meantime some 2 or 3 tbsp of mineral water if the whole preparation
dries out). Next, add the clams, the mussels, and the juices collected, together
with the prawns and let preparation simmer for 8 minutes. Sprinkle the chopped
parsley on the fish.
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Codfish with sanfaina (Bacalao con sanfaina) (45)
46