From: Chef Ola Fendert, Baraka and Chez Papa, San Francisco. Yield: 6 servings. PICATA: 1/4 cup toasted almonds 1/4 cup breadcrumbs 1 Tbsp. chopped garlic 1 Tbsp. chopped parsley STOCK: 2 quarts diced onions 3 cups grated tomato 1 quart fish stock 1 large pinch saffron 8 baby potatoes 1 bay leaf 1 tsp. ground cumin 3/4 tsp. ground coriander 1/8 tsp. ground ginger 1" piece cinnamon stick pinch cayenne pepper as needed salt * * * 2 lb. monkfish fillet, cut into medallions as needed, olive ...
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