Why recepie famous for?
Charring then steaming the peppers ensures that the romesco will reach a saucy, juicy consistency.
Ingredients
Romesco⅓ cup blanched hazelnuts
6 tablespoons olive oil, divided
Kosher salt
4 red bell peppers
1 medium tomato, halved crosswise, seeded
2 garlic cloves, finely grated
2 tablespoons sherry vinegar
½ teaspoon hot smoked Spanish paprika
¼ teaspoon cayenne pepper
Fish and Assembly
4 6-ounce skinless cod fillets
2 tablespoons olive oil, plus more for serving
Kosher salt
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
2 cups parsley leaves with tender stems
Instructions
Preheat oven to 350º. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown and fragrant, 7–10 minutes; let cool. Smash hazelnuts in a mortar and pestle until very coarsely ground. (Alternatively, you can crush using the bottom of a mug or small saucepan.) Transfer to a small bowl. Stir in 2 Tbsp. oil and season with salt; set aside.Place a rack in upper third of oven and heat broiler. Broil peppers and tomatoes, skin side up, on a rimmed baking sheet, turning peppers occasionally, until charred all around and flesh is soft, 12–15 minutes.
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