Preparation

• Fry a few slices of bread in a skillet with a drizzle of olive oil until they are golden brown and crispy. Drain them on absorbent paper to remove excess oil.
• In a mortar, crush the fried bread slices along with a raw garlic clove, a few black peppercorns, and a pinch of saffron until you achieve a homogeneous, paste-like texture.
• Transfer the mixture to the skillet and stir it for a couple of minutes over medium heat to allow the flavors to integrate.
• Add the fish stock to the skillet and let it simmer on low heat for about 10 minutes, stirring occasionally to ensure the mixture dissolves completely.
• At the end of the cooking time, add the fish, previously cleaned and cut into pieces, to the skillet and cook for about 3-4 minutes to integrate with the other elements, without overcooking.
• Roast the tomatoes and garlic in the oven at 200°C for about 20-25 minutes until the skin is dark and they can be easily peeled.
• Open the ñoras, remove the seeds, and soak them in cold water for a minimum of 30 minutes to soften them.
• Once soaked, pass the ñoras through hot oil in the pan, but off the heat, to enhance their flavor without burning them.
• Crush the roasted almonds, roasted garlic, and rehydrated ñoras in a mortar until a consistent and well-integrated paste is obtained.
• Mash the roasted tomatoes until a purée is formed and thin it with a splash of vinegar to achieve a more liquid texture.
• Combine the tomato purée with the almond and ñora pepper mixture, stirring well so that all the ingredients are fully integrated.
• Pass the final mixture through a fine sieve to achieve a smooth texture and avoid lumps, ensuring that the final result is smooth and homogeneous.