1 dried ancho chile*
1/2 cup sliced almonds
Meanwhile, heat 1 tablespoon olive oil in small skillet over medium-high heat.
Peel and seed ancho chile, tomatoes, and bell peppers; place in blender.
Heat 1 tablespoon olive oil in small skillet over medium-high heat.
For fish:
Bake fish until thermometer inserted into center of fish registers 135°F, about 30 minutes.
*Sold at Latin American markets, specialty foods stores, and some supermarkets.
Chef's note:
The salt creates a seal around the fish, which preserves its moisture and pure flavors.
Romesco is a classic sauce from the Catalonia region.
3 large plum tomatoes
2 large red bell peppers
1 medium onion (unpeeled)
4 tablespoons olive oil, divided
1/4 cup extra-virgin olive oil
3 garlic cloves
2 tablespoons Sherry wine vinegar
1 slice wheat bread, toasted, cut into 1/2-inch cubes (about 1/2 cup)
1 teaspoon pimentón or other imported sweet paprika (see note below)
2 2-pound whole red snappers
6 pounds coarse kosher salt
3 cups water
Preheat oven to 400°F.
Toss tomatoes, bell peppers, and onion in small baking dish with 2 tablespoons olive oil.
Roast until partially charred, turning every 15 minutes, about 45 minutes.
Cover with foil; let stand 15 minutes.
Add chile; fry until darkened and slightly puffed, turning once, about 30 seconds.
Transfer to small bowl. Add enough hot water to cover. Let stand 30 minutes.
Peel onion; coarsely chop and add to blender.
Add almonds; sauté until lightly toasted, about 1 minute. Transfer to blender.
Add 1/4 cup extra-virgin olive oil, garlic, vinegar, bread, and paprika to blender; blend to coarse puree.
Transfer to bowl; season with salt. (Can be made 1 day ahead. Cover and chill.
Bring to room temperature before serving.)
Place 1 fish in each of two 13x9x2-inch metal baking pans.
Cover each fish with 3 pounds salt. Drizzle 1 1/2 cups water over salt in each pan.
Using hands, pack salt over fish to cover completely.
Gently rap salt crust with back of spoon to crack; carefully remove salt.
Use pastry brush to remove any remaining salt.
Carefully transfer whole fish to platter and serve with sauce.
to the supermarket variety is like "comparing it to red powder."
Pimentón is the sweetly smoky flavor in everything from chorizo sausage to paella.
Look for dulce (sweet) and de la Vera on the label. Peppers from the La Vera
region are always smoke-dried; in other regions they are sun-dried.