1 x-cup (240 g) of olive oil
2 carrots cut into rounds
1 bay leaf
2 chopped onions
6 ripe tomatoes, peeled and seeded (690 g)
1 cup of dry white wine (240 g)
2 tablespoons of wheat flour
1/2 liter of water or fish broth
a few sprigs of parsley
3 cloves of garlic
50 g of almonds
1 1/4 cups of fresh green peas, peeled (200 g)
1 rockfish, 2-3 kg
2 red bell peppers, seeded and sliced (250 g)
1 x-cup (240 g) of olive oil
2 carrots cut into rounds
1 bay leaf
2 chopped onions
6 ripe tomatoes, peeled and seeded (690 g)
1 cup of dry white wine (240 g)
2 tablespoons of wheat flour
1/2 liter of water or fish broth
a few sprigs of parsley
3 cloves of garlic
50 g of almonds
1 1/4 cups of fresh green peas, peeled (200 g)
1 rockfish, 2-3 kg
2 red bell peppers, seeded and sliced (250 g)
Heat half the olive oil in a pan over medium heat
When hot, add the carrot, bay leaf, and onions
Let it cook for a bit
Add the tomato and let it simmer until they break down
Add the dry white wine and let it almost completely evaporate
Remove the bay leaf
Add the wheat flour and blend everything in a blender, then return to the pan with 1/2 liter of water or fish broth
Let it cook for about 20 minutes
Soak the parsley, garlic, and almonds in the sauce
Let it cook for another 5 minutes, then strain the sauce
Blanch the green peas until they're slightly tender but not too soft
Clean the fish, season it, and make some cuts on top to facilitate cooking
Place the rest of the olive oil in a refractory dish that can be served at the table later
Place the fish
Let it cook in a preheated moderate oven (170°C) for about 10 minutes
Cover the fish with the sauce, add the green peas and red bell peppers
Let it finish cooking in the oven
Serve 4 portions.
