Preparation

• Fry the bread slices in hot oil until they are golden. Set them aside on absorbent paper to remove excess oil.
• Fry the whole garlic cloves in the same oil until they are lightly browned. Set them aside.
• Fry the ñora for a few seconds in the hot oil until it starts to gain color. Set it aside.
• Lightly fry the almonds in the same oil until they are golden. Set them aside.
• Place all these preparations in a mortar and grind them into a homogeneous mixture. Set aside.
• Make a sofrito with the chopped onion over low heat, adding the diced tomatoes without skin or seeds, cooking for about 10 minutes until well incorporated.
• When the sofrito is ready, add a tablespoon of flour and mix well, then add the picada and about 250 ml of water. Let the mixture cook for a few minutes.
• Once the sauce has cooked for a while, add the fish and cook it gently in the romesco until done, approximately 5 minutes.
• Roast the tomatoes until the skin slightly burns and the garlic in the same baking tray in the oven. Then, peel the tomatoes.
• Open the ñoras, remove the seeds, and soak them in cold water for at least 30 minutes.
• Once the dried peppers are soaked, quickly pass them through hot oil off the heat and set aside.
• Crush the toasted almonds, fried garlic, and peppers with salt in a mortar until a fine paste is obtained.
• Mash the roasted tomato into a purée and thin it with a tablespoon of wine vinegar.
• Combine the tomato purée with the crushed mixture and stir until you have a homogeneous sauce.
• Pass the sauce through a chinois to achieve a fine and even texture.