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Olive bread, wild cod, grilled veggies and romesco sauce


Olive bread, wild cod, grilled veggies and romesco sauce








4 small loaves of olive bread

200 g cod loin slices

6 tablespoons romesco sauce

1 aubergine

1 courgette

12 cherry tomatoes

8 green asparagus spears


Olive oil

For the romesco sauce:

100 g toasted hazelnuts

100 g toasted almonds

3 large ripe tomatoes

1 head garlic

1 tablespoon choricero or ñora pepper flesh

2 slices toasted bread

Dash of vinegar

Olive oil

Salt and pepper


Thinly slice the courgette and aubergine and grill them with olive oil until done. Season with salt and pepper. Halve the cherry tomatoes. Trim the woody part of the asparagus and boil the tender spears in salted water for 4 minutes, drain and submerge in ice water to stop the cooking process. Dry and halve lengthwise.

For the romesco sauce (or use store-bought):

Roast the tomatoes and unpeeled garlic head in the oven at 180ºC for 50 minutes. Let cool.

Dowse the toasted (or day-old) bread in vinegar to taste and season with salt. Add the nuts, tomatoes, peeled garlic cloves, choricero/ñora pepper flesh and olive oil and blend. If the sauce is too thick, add a bit of water to help the blender work better.

Cut the olive bread loaves in half lengthwise and drizzle with olive oil. Spread romesco sauce on both halves. Layer the courgette and aubergine slices, a few tomatoes, the cod, the asparagus and sprouts.

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