Baked Fish with Romesco Potatoes

Name: Baked Fish with Romesco Potatoes (Pescado al Horno con Romesco y Patatas)
Cuisine: Spanish
Ingredients: 3 dried ñora peppers, or 2 dried ancho chiles, stemmed, seeded, and torn into small pieces; 3 dried ñora peppers, or 2 dried ancho chiles, stemmed, seeded, and torn into small pieces; 1½ cups boiling Fish Stock, store-bought fish stock, or 1 cup bottled clam juice diluted with ½ cup water, plus more for thinning the sauce, if necessary; ⅓ cup extra-virgin olive oil; 3 slices (½ inch thick) baguette; 7 large garlic cloves, cut in half crosswise; 6 sun-dried tomatoes, coarsely chopped; 1½ cups boiling Fish Stock, store-bought fish stock, or 1 cup bottled clam juice diluted with ½ cup water, plus more for thinning the sauce, if necessary; 1½ cups boiling Fish Stock, store-bought fish stock, or 1 cup bottled clam juice diluted with ½ cup water, plus more for thinning the sauce, if necessary; 1½ cups boiling Fish Stock, store-bought fish stock, or 1 cup bottled clam juice diluted with ½ cup water, plus more for thinning the sauce, if necessary; 1½ cups Allioli; 2½ pounds fish fillets (about ¾ inch thick), such as scrod, cod, haddock, or halibut, cut into serving portions; 2½ pounds fish fillets (about ¾ inch thick), such as scrod, cod, haddock, or halibut, cut into serving portions; Coarse salt (kosher or sea) and freshly ground black pepper; 1½ teaspoons sherry vinegar, preferably aged, or more to taste; 1 pinch of cayenne; 1 teaspoon sweet (not smoked) paprika; 2 cups chopped ripe tomatoes; 1 medium-size onion, chopped; ⅓ cup hazelnuts, toasted and skinned; ¼ cup blanched almonds; 2½ pounds fish fillets (about ¾ inch thick), such as scrod, cod, haddock, or halibut, cut into serving portions; 2½ pounds fish fillets (about ¾ inch thick), such as scrod, cod, haddock, or halibut, cut into serving portions; 2½ pounds fish fillets (about ¾ inch thick), such as scrod, cod, haddock, or halibut, cut into serving portions; 2 tablespoons extra-virgin olive oil; 2 pounds large Yukon Gold potatoes; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper

Pescado al Horno con Romesco y Patatas

Preparation info

Serves
8

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Can Sole, a famous old seafood restaurant in Barcelona’s fishermen’s quarter, has the world’s grumpiest service, but I forgive them. Their bacalao croquettes set the gold standard, and the anchovies are supremely fat and buttery. As for the salt cod, which is baked over potatoes in romesco sauce and gratinéed with garlic mayonnaise—it’s nothing short of a masterpiece. This is my approximation of Can Sole’s recipe, using well-seasoned fresh scrod in lieu of bacalao. The romesco,

Ingredients

Europe
Spain
Dinner
Fish course
Pescatarian
Mediterranean

Ingredients

Method