2 cups thinly shaved onions slices, separated into rings
4 monkfish fillets (about 5 ounces each) trimmed and membranes removed
1 large egg, beaten with 3 tablespoons water
Essence, recipe follows
1 tablespoon olive oil
3 cups diced peeled eggplant (1/2-inch dice)
8 Italian plum tomatoes, cut into vertical slices
1/2 cup chopped onions
1 tablespoons chopped garlic
3 tablespoons chopped fresh basil
Salt and black pepper
1/2 cup peeled, seeded and pureed Italian plum tomatoes
6 1/2 cups basic chicken stock
12 peeled small to medium red potatoes
1 teaspoon saffron threads
4 cups vegetable oil
1 cup flour
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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