The peppers are soaked in hot oil, the almonds, the bread, the garlic with the chilli and finally the peppers are added. They drain well and move on to a mortar where they crushed.
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| Ingredients to make up with Romesco sauce: |
| 1 tablespoon of chopped parsley 3 cloves of garlic 200 grams of onions 30 grams of raw almonds 1 pinch of chilli 50 ccs of lemon juice 1 pinch of ground black pepper 1 kilo of rap 4 peppers dry 225 ccs of olive oil 350 grams of mature tomatoes 4 slices of bread 1 pinch of salt |
Ingredients to make up with Romesco sauce:
2. In the middle of the excess oil, the chopped onion is sauté until the chopped tomato is added and the chopped tomato is added and it is struggled about 10 minutes.
3. This is attached to the previous one, everything mixes and passes through the Pasapuré. We will have the fish cut into slices and without skin, season it with salt, pepper and lemon, it is slightly flour and it is made in the excess oil.
4. It passes to a mud fountain and covered with the sauce, lets you cook about 10 minutes until the fish is tender. He adorns with parsley.
