Monkfish with shrimp, mussels and almonds - Astray Recipes

Ingredients

• 20 Prince Edward Island mussels Bearded and scrubbed
• 5½ pounds Monkfish fillet, boneless And skinless
• Salt and pepper to season
• ½ cup Flour for dredging
• 6 tablespoons Extra virgin olive oil
• 1 Spanish onion, chopped into ¼ Inch dice
• 4 Cloves garlic, peeled and Thinly sliced
• 1 teaspoon Saffron threads
• 2 cups Tomato concasse, peeled, Seeded and chopped
• ½ cup Almonds, finely chopped and Crushed
• 5½ cup Dry white wine
• 12 (2125) size shrimp, peeled And deveined
• 1 bunch Flat leaf parsley, finely Chopped to yield 1/4 cup