The truth is that the romesco sauce goes well with both meats, fish or vegetables.
Although it is not clearly known, they say that the origin of the romesco sauce was a seafood dish, romescada, whose base is a sauce with tomato, paprika, red pepper and dried fruits. In the first place, the sauce will be prepared until it becomes a mince, and it is used to dress sauces and vegetables.
This sauce has been a real discovery because of how tasty it is and I would even dare to say that it is addictive. Its texture and intense flavor is a luxury. At home it has become part of the essentials for any barbecue or when we get together with family or friends to eat, and I assure you that it is a sure success.
It can also be used for starters or to dip with nachos, with fried or cooked potatoes, white rice or with something healthier and lighter, with some carrots or vegetables.
Romesco Sauce Recipe
- 250 ml of virgin olive oil
- 100 ml of vinegar
- Three ripe tomatoes
- A head of garlic
- A couple of ñoras
- 15 grams of roasted hazelnuts
- 15 grams of toasted almonds
- 10 grams of toasted or fried bread
- A teaspoon of sweet pepper
- Half chilli or cayenne
Romesco sauce is a sauce with a lot of tradition in the area of Catalonia, especially in the Tarragona region of Spain, where it is considered to originate. It is a very tasty sauce that is used in almost all kinds of fish, meat and vegetable dishes, which is why it is highly valued as an accompaniment to many recipes. The recipe may vary depending on the area of which it is traditional, varying some ingredient from one preparation to another, but the base is usually the same.
The ñoras are a typical dry pepper of the Mediterranean, especially in Spain, which can be sweet or spicy and is used dry to season.
You have to start by leaving the ñoras to soak for several hours, so that they hydrate and we can remove the pulp. Normally 3 or 4 hours should be enough, although if you can leave them longer it will always be better. Once we have them hydrated, we remove the seeds and remove the pulp with the help of a small spoon or a knife, and reserve it. If you prefer, you can also use ñoras meat, which is sold in cans in supermarkets.
The next thing we will do is put both the tomatoes and the head of garlic in the oven, placed on a metal tray, where we will bake them at 200ºC after preheating the oven. We will have the garlic ready in about 20 minutes, while the tomatoes will be done between 25 and 30 minutes, depending on their size. Traditionally they are prepared by covering them with aluminum foil and placed in embers or in a wood oven, where they acquire a special flavor.
At the end we let the tomatoes cool and then we are going to put them without skin in the blender glass together with the pulp of the ñoras, the peeled garlic, the hazelnuts, the almonds and the toasted or fried bread, which you can make at home or use some croutons bought in the supermarket, and we beat well to form a cream with them. Then we add the vinegar, the virgin olive oil, the sweet paprika and half a chilli or cayenne, and we mix everything again to make our wonderful romesco sauce ready, which you are sure to love.
Servings / Units: 1
Approximate Preparation Time: 45M
Approximate Calories: 410
Squid or cuttlefish, prawns, lobster if we have a celebration and cod or any other fish from which we can easily remove the spine and it just occurred to me that with some meatballs it can also be Very good, even some fish meatloaf. Some recipes use sliced fish, but I think that if we think of children in this type of stew, something that does not have bones is better. The fish broth can also be exchanged for a seafood one: if it is very concentrated and powerful in flavor, dilute it with a little water so that the shrimp flavor does not become intense and eat the fish.
In the classic recipes, the hake is floured and fried beforehand, but considering that the romesco has bread and nuts that already give body to the sauce and make it fat, I think we can skip that step (although, if you like it that way, do it without problem).
You can prepare a good amount of romesco so that it is worth the effort and store it in the fridge in a tightly closed jar covered with oil, it holds up well for a couple of weeks. You can also freeze it: it is possible that later the oil is separated from the rest of the ingredients, but nothing that is not solved by beating vigorously for a few seconds.
6 hake fillets
2 cloves of garlic
3 chorizo peppers
1 sprig of parsley
Open the chorizo peppers and let them soak in hot water for a minimum of 2 hours.
Preheat the oven to 180. Wash the tomatoes and garlic, and pat dry. Arrange them in an ovenproof dish and roast them for 50 minutes. Peel the almonds and hazelnuts. Toast them in a pan, without adding fat, be careful that it is easy for them to burn.
Drain the peppers and scrape the inside with a knife to extract all the pulp. Peel the tomatoes and garlic, and place them in the blender glass. Add the almonds, hazelnuts, the pulp of the peppers, 1 dl of oil and 4 tablespoons of vinegar. Add salt and pepper and blend until obtaining a fine sauce.
Wash the potatoes and cook them, without peeling, for about 40 minutes. Let it temper and cut them into wedges. Wash the fish, dry it and season.
Grill the loins, 3 minutes on each side, on the hot plate greased with oil. Distribute them on plates, with the potatoes and the sauce. Sprinkle with the washed and chopped parsley, and serve.
Hake with romesco sauce
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