Advertisement
The Catalan Fisherman’s Sauce
>Romesco
Appears in
Published 1986
Method
One can say that romesco is a development of the Catalan sofregit in which fish (and meat) are normally cooked, but far more and more varied ingredients are used. So in the first recipe you are going to prepare the sauce in which fish of substance are to be cooked after being generously slice
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Components
- The Catalan Fisherman’s Sauce
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe