dinner · dairy-free · gluten-free
All i pebre
Albufera stew of eel (or monkfish) and potatoes in a garlic, paprika and chili sauce.
- Time
- 45min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains tree nuts and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Fry garlic and almonds in oil; pound to a paste.
-
2
Off heat, add paprika and chili to the oil.
-
3
Add potatoes and water; simmer 15 minutes.
-
4
Stir in the garlic paste and add fish.
-
5
Simmer 10 minutes until the fish flakes or reaches 63°C (145°F) and the sauce is slightly thick.
