2 cups of water
1 1/4 cup of fresh green beans, shelled
1 cup of olive oil
1 cup of dry white wine
2 tablespoons of wheat flour
50g of almonds
6 ripe tomatoes, peeled and seeded
3 cloves of garlic
2 sliced carrots
2 chopped onions
2 red bell peppers, peeled and seeded
1 sprig of rosemary
1 sea bass (3kg)
African bird's eye chilies, to taste
2 cups of water
1 1/4 cup of fresh green beans, shelled
1 cup of olive oil
1 cup of dry white wine
2 tablespoons of wheat flour
50g of almonds
6 ripe tomatoes, peeled and seeded
3 cloves of garlic
2 sliced carrots
2 chopped onions
2 red bell peppers, peeled and seeded
1 sprig of rosemary
1 sea bass (3kg)
African bird's eye chilies, to taste
1 Place half the olive oil in a pan over medium heat
When hot, add the carrot, rosemary, and onion
Let it cook for a bit
Add the tomato and let it simmer until the tomatoes break down
2 Join the wine and let it almost completely evaporate
Remove the rosemary
Add the wheat flour, stir, and remove the pan from heat
Transfer to a blender and blend for a few minutes
Return to the pan and add the water
Let it cook for 20 minutes
3 Soak the almonds, garlic, and bird's eye chilies and add them to the pan
Let it cook for an additional 5 minutes
Remove, strain, and reserve
Partially cook the green beans until they're al dente
4 Preheat the oven to medium temperature
Clean the fish, season, and cut it into pieces to facilitate cooking
Place the remaining olive oil in a baking dish with the fish
Bake for 10 minutes
Cover the fish with the sauce, add the green beans and bell peppers
Let it cook in the oven for an additional 50 minutes or until the meat flakes off easily.
