Chubby Fish Romesco

Preheat the oven to 375°F.

Place the onion and peppers on a rimmed baking sheet and drizzle with olive oil. Roast in the oven for 15 minutes. Toss the tomatoes with a bit of olive oil and add them to the baking sheet. Place the bread and almonds on a separate rimmed baking sheet and add to the oven. Roast the vegetables, bread, and almonds for 10 minutes. Remove everything from the oven and allow to cool to room temperature. Remove the peel from the onion, and the skin and seeds from the peppers and tomatoes.

Pour the boiling water over the dried chilies and let steep for 10 to 15 minutes, or until soft. Puree the chilies in a blender with 3/4 cup of the soaking liquid. This puree yields a pint, much more than you need, but is great to keep in the fridge for marinades, sauces, or the next time you make romesco.

Working in batches, combine the onion, bell peppers, tomatoes, chili puree, garlic, sherry vinegar, salt, smoked paprika, and 3/4 cup of extra-virgin olive oil in a food processor and process for one to two minutes, or until the vegetables are incorporated into a rough sauce. Add the bread and almonds and process until they are incorporated but the sauce still has texture (one to two minutes longer). Taste for seasoning and adjust with salt and sherry vinegar, if desired.

Tightly covered, the romesco sauce will keep for up to two weeks in the refrigerator. Bring to room temperature before serving.

From “How to Make Romesco.”

Notes & tips

Cook outdoors: “In the summer, charcoal grilling with a cold beverage in hand is the way to go.”

Stay well-stocked: “I tend to keep a pint of romesco in the fridge to eat with whatever is coming off the grill. This sauce is perfect with everything: whole fish, ribs, chicken, steak, and roasted or fresh veggies.”

Opt for off-cuts: Fish cheeks, collars, and tails yield deep flavor. “At Chubby Fish, we pride ourselves in using every part of what comes in, so nothing goes to waste.”