5 oz pine nuts
2 oz olive oil
1 white onion
4 oz bread crumbs
2 garlic cloves, pressed or finely minced
1 teaspoon paprika
6 oz fresh green peas
6 tomatoes
8 oz fish stock
24 oz white fish such as flounder or cod
parsley as a garnish
Put the pine nuts in a baking pan and toast at 350 degrees until golden, stirring occasionally. Let the nuts cool and finely grate 4 oz in a food processor.
Shell the peas and steam them until they start to get tender, perhaps 10 minutes.
Peel and finely chop the onion. Saute in a large pan over low heat with half the oil until soft. Add the grated pine nuts, bread crumbs, garlic and paprika, and saute for a few minutes, stirring regularly.
Seed the tomatoes and coarsely chop them. Add the tomatoes and fish stock, turning heat up to medium-high, and cooking until sauce begins to thicken.
Add the fish and peas and cook the fish about 10 minutes, until it is opaque throughout.
Serve garnished with the ungrated pine nuts and parsley.
Serves 8 as an entree.