Sunday, 4 March 2012

Smoked cod with light Romesco sauce

I'm back. A few months ago I got a job and after so long without working, having all the time in the world, I found it a bit difficult to make time to publish and even to read other blogs! I hope to be back on track soon.

Last week I spent a few days back at home in Catalonia and now I have tonnes of inspiration and encouragement from family and friends to post again.

This recipe is a version of romesco, with the ingredients I can find in Edinburgh, but made the Catalan way. Romesco has its origin in Tarragona and is a sauce made with almonds and/or hazelnuts, roasted and raw garlic and nyora peppers. Then, each region has its own version. I couldn't find nyora so I used a roasted red bell pepper.


300 g smoked cod
1 roasted red bell pepper
1 whole roasted garlic
1 roasted tomato
3 raw garlic cloves
50 g toasted almonds
1/2 tbs smoked paprika
4 medium potatoes
4 roasted leeks
Olive oil

Blend the garlic, pepper, tomato, almonds, paprika and a splash of water into a grainy paste.

In a heavy bottom pan, cook this paste with a good glug of olive oil for a few minutes.

In the meantime peel the potatoes and split them with the knife. Add them to the pan stirring and making sure all the potatoes are well coated with the sauce. Cover with water and let it simmer until the potatoes are tender.

Add the cod pieces and let it cook for 7 minutes.

Serve with the roasted leeks. They are indispensable!