Red sea bream in Catalan sauce

Ingredients

• 1 large sea bream (or 2 smaller ones), approximately 1.5 kg
• 4 cloves of garlic
• 200 ml of boiled milk
• 1 large onion
• 12 grilled hazelnuts
• A pinch of saffron threads
• Fresh parsley
• A pinch of white pepper
• 400 ml of oil
• 100 g of chopped bacon
• 150 ml of white wine
• 50 g of stale bread, grated
• 30 g of grated dark chocolate
• salt
• Triangle-shaped fried bread for serving

Heat oil in a saucepan and fry the chopped bacon. Add the fish and cook until golden brown, then pour in the white wine, followed by the chopped and peeled onion and garlic. Season with salt and pepper, and simmer gently for 25 to 30 minutes, adding water if needed.

As the dish is nearing completion, add the breadcrumbs, grated chocolate, chopped hazelnuts, saffron, and boiled milk.

Strain the sauce through a fine-mesh sieve, then return it to the fish with a little water if it’s too thick.

Serve the fish with a sauce, garnished with parsley, and accompanied by small, fried bread triangles.