Picada, according to Colman Andrews, author of Catalan Cuisine, is one of the ‘bookends’ of Catalan cooking. It isn’t quite a sauce, it is a gentle, creamy, exquisitely flavoured medium with which to finish cooking fish or meat, adding body to the sauce. But instead of adding the neutral taste of flour, it adds a whole harmony of warm flavours.
Picada is made with toasted bread or fried bread and nuts, aromatized with spices, garlic and herbs. It can be made, authentically, in pestle and mortar or quickly in a food processor. You can use it with monkfish, lobster, rabbit, chicken or partridge and many other things.