Romesco Sauce for Fish

By jenlin

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, crushed
• 1/2 cup diced tomatoes (canned or chopped fresh campari tomatoes)
• 3 red bell peppers, roasted and peeled, cut in pieces, with some of the liquid (or use jarred)
• 1/4 cup dry sherry
• 1 tablespoon sherry vinegar
• 1 tablespoon skinned, chopped almonds
• 4 seasoned croutons
• 1/8 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons butter

Preparation

Step 1

Heat the olive oil in a skillet. Add garlic and tomatoes and sauté a few minutes or until garlic is soft. Transfer to a blender and add bell peppers, sherry, vinegar, almonds, croutons and paprika. Blend until very smooth. Season to taste with salt and pepper. Refrigerate until ready to use. Stir in butter when reheating the sauce.

Makes about 1 1/4 cups, about 10 servings.