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Ingredients
US|METRIC
8 SERVINGS
- 1 cup kosher salt
- 10 cups water
- 2 1/2 lb. monkfish loins (boneless, trimmed of any silver skin)
- 3 cups fish stock (or water)
- 5 parsley sprigs (flat-leaf, plus chopped parsley, for garnish)
- 4 peppers (dried choricero or guajillo, tops trimmed off and seeds shaken out)
- 3 Tbsp. sweet smoked Spanish paprika
- 1/2 cup extra virgin olive oil (plus more for drizzling)
- 6 cloves garlic (thinly sliced)
- 8 slices baguette (day-old, cut on the bias)
- country bread (for serving)
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