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1
With a mezzaluna or a very sharp knife, mince the garlic with the parsley to a fine paste.
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2
In a small saute pan over a medium flame, warm 2/3 cup of the olive oil and saute the paste, taking care not to color it.
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3
Add the perfumed oil to a very large bowl, setting the pan aside a moment.
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4
Add the sea salt, generous grindings of pepper, and the vinegar, beating the sauce with a fork.
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5
If you are using red snapper and are opting to incorporate their livers into the sauce, take the same small saute pan and, over a lively flame, warm the 1 tablespoon of olive oil and quickly saute the livers, tossing them about for 1 minute, mashing them into the oil.
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6
Add the livers to the sauce, amalgamating them well.
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7
Add the walnuts and the pine nuts, giving the sauce a final stir.
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8
Cover the bowl with plastic wrap while it awaits the fish.
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9
Rinse the fish under very cold water.
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10
Place cold water in a large pot to the depth of 6 inches and, over a lively flame, bring the water to a simmer, add the vinegar and the sea salt.
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11
Lower the flame, add the fish, and permit the liquid to barely simmer around it, poaching it for 8 minutes if you are using snapper, 6 to 8 minutes for the monkfishdepending on the thickness of the filletsor until the flesh is opaque.
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12
Remove the fish with a large, slotted spoon to absorbent paper towels before transferring it immediately to bathe in its sauce.
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13
With two forks, break up the fish, tossing it about in the sauce, permitting the hot fish to inhale the good flavors.
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14
Leave the fish to cool in the sauce.
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15
Cover the bowl tightly with plastic wrap.
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16
The burrida can wait several hours in a cool place far from the refrigerator.
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17
Just before presenting it, transfer the burrida to a large, shallow bowl, strewing it with the warm bread crumbs.
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18
Find a white wine that, even cooled to its heart, can fence nicely with each lush layer of the dishs flavors.
