The Catalan TableRomesco Sauce Recipe-1 (without roasting) (recipe from the women's school course)
Romesco sauce, with a rich and intense flavor, is made without roasting, combining onion and ripe tomato with oil to achieve a smooth and homogeneous texture.
Ingredients
Ingredients
- oil
- onion
- ripe tomato
- slices of bread
- 2 clovesgarlic
- nyora pepper
- almonds
- salt
- pepper
- flour
- water
Nutritional Information
Per 100 g
Calories
152 kcal
Protein
3.6 g
Fat
9.9 g
Carbohydrates
13.6 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
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.
Recommendations & Tricks
- Romesco is a hot sauce made with sautéed elements, not roasted. If you prefer a version with roasted elements, try recipe-2.
- This sauce is ideal for cooking or accompanying fish dishes, such as hake or cod.
- Choose very ripe tomatoes, as they will provide more flavor and a vibrant color to the sauce.
- Cut the slices of bread into small cubes before frying them to achieve a better texture.
- Peel the garlic cloves and fry them over low heat until they are golden to intensify their flavor.
- Once fried, drain the bread and garlic on paper towels to remove excess oil.
- Adding a bit of flour to the sauce helps to thicken it smoothly and evenly.
Original recipe
View or download the original PDF document.