Sole In Nut Sauce - (Lenguado Con Salsa De Nueces)

Grind in a mortar or electric blender the almonds, hazelnuts, pine nuts, toast, parsley, saffron, and garlic. Put fish in saucepan with enough cold water to cover. Simmer for a few minutes until fish is just cooked through; watch closely. Drain fish and put in flat pan or casserole.

Gradually add to the nut mixture enough of the water in which the fish cooked to make a sauce the consistency of a light cream sauce.

Mix well. Salt to taste. Pour over fish, let it bubble once or twice over a medium flame, and serve at once.