Ingredients for 4 people: About 1kg of anglerfish cut into thick fillets. 200g of peas 1 onion 500g of mussels 6 spoons of olive oil 2 morrón peppers
Open the mussels. Remove them from their shells and put aside. Peel the onion, chop it fine and cook it in the oil until it goes transparent. Wash the fish and put it in a flameproof casserole dish with the onion and the oil. Then add the peas to the casserole dish with the anglerfish. Wash a sprig of parsley, chop it fine and sprinkle it on. Salt lightly and pour two glasses of wine on top. Move the casserole to mix the juices. Heat the oven and put the anglerfish in and half maximum heat for fifteen minutes. Peel the cloves of garlic and mash them with the lightly toasted saffron in the mortar until you get a paste. Add the spoon of flour, mix and dilute everything with the stock, stirring vigorously. When the anglerfish is half cooked, take it out and add the mussels, the morrón peppers cut into thick strips and then pour on the mixture from the mortar. Mix carefully and put it back in the oven to finish cooking.