Typically made with roasted red peppers and almonds, romesco sauce is a delicious accompaniment to fish, poultry and vegetables. If you have a blender or food processor, you can make fresh romesco sauce anytime you like!
Romesco sauce comes from Tarragona in the Northeast of Spain. It’s thought to have originated with the fishermen of the Mediterranean so you probably won’t be surprised to learn it’s very similar to the muhammara sauce we made to serve with Turkish sliders.
To make the sauce assemble your ingredients and drop them into the blender. You don’t have to be exact but I try to have equal measures of the peppers, bread crumbs and almonds and half a measure of oil. Give it a whirl and then add the seasoning to taste. Your romesco sauce is ready when it tastes the way you like it. In addition to fish, it’s great with chicken, cauliflower and a variety of other vegetables.
We cut cod fillets into nuggets, but any firm white fish will work. Coat them with flour that has been seasoned with salt, pepper, paprika, garlic powder and dried parsley. After shaking off the excess, pan fry the nuggets for 3 to 4 minutes per side.
Ingredients
- 1/2 cup roasted red peppers I used jarred
- 1/2 cup fresh breadcrumbs
- 1/2 cup almonds
- 1 clove garlic
- 1/4 cup olive oil more or less
- 2 tablespoons sherry vinegar more or less, any vinegar will work
- 1/2 teaspoon smokey paprika
- 2 tablespoons fresh parsley
- salt and pepper to taste
Instructions
- Place the red peppers, bread crumbs, almonds, and garlic in a blender along with enough oil to help things along. Blend until well mixed.
- Add the vinegar, parsley and seasoning and more oil if necessary. Blend again.
- Taste and adjust the seasonings.
Store leftover romesco sauce in a jar and keep in the fridge for up to a week. Add more oil, water or vinegar to smooth it out if it thickens up. In addition to serving with meat or veggies (try it with french fries!), stir a couple spoonfuls into a creamy butternut squash or carrot soup for a little extra zing.
Have you had romesco sauce before? What’s your favorite food to pair with it?
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