Romesco Sauce with Fish

Light, smoky and sweet this classic Spanish Romesco Sauce has everything you need. It’s simple to make and pairs beautifully with seafood. This is one of my most favourite accompaniments to fish and I’m sure you’ll agree.

Romesco sauce makes light work of creating complex flavour with little effort. A five minute sauce that packs a punch. It's my most favourite as I serve it here with a simple pan-fried fish fillet. The results are nothing short of spectacular! Light and bright with a little kick at the end, and all with minimal effort.

The combination of flavours create a harmonious sweetness with a little spice note to waken your taste buds. Whenever I cook Spanish, I'm invariably led to a Romesco sauce as it works alongside so many other flavours.

What's Ahead?

What is Romesco Sauce?

Romesco sauce was created in Tarragona in Spain's north, Catalonia. It is said that local fishermen concocted the recipe to serve simply with their catch. It's a sauce associated with seafood, but has also come to be paired with almost everything.

Undoubtedly, romesco is magnificent alongside fish and seafood, I especially love it with a pan-fried fillet or some poached shrimp.

Why it works?

It's quick and easy - the sauce is just a blended mass of roasted red peppers, tomato, garlic, almonds (or hazelnuts, or both) paprika, cayenne and bread. And then a little vinegar zing is added in the form of sherry vinegar. Ready in five minutes!

Stuff You'll Need

Making romesco is not a chore, a lot of the ingredients you'll find in a well stocked pantry, so whipping it up at a moment's notice is easy. Here's what you'll need:

• Roasted red peppers - by all means, roast your own (see my recipe for roasted red peppers) or buy them in jars - the flavour won't suffer.
• Tomato - I use a very ripe and soft tomato as it'll have all the sweetness I want. You can also use semi-sundried tomatoes too for more depth.
• Almonds - this gives the sauce a smoothness and gentle nuttiness. Hazelnuts are also common (with the skin off) or a combination of both.
• Garlic - because, Spain! Everything has a little garlic in España!
• Smoked paprika - Spanish paprika for the most authentic flavour. I use the sweet variety.
• Cayenne - traditionally, the sauce has a subtle chilli hit from the Ñora peppers, but I mimic this with a small amount of cayenne pepper. I'll also sometimes use a spicy smoked Spanish paprika instead of sweet and then leave out the cayenne.
• Extra-virgin olive oil - brings flavour and silkiness to the sauce.
• Sherry vinegar - adds the tart, sweet and sour note at the end.
• Bread - a stale slice of bread thickens the sauce to a mayonnaise type consistency.
• Fish - A flaky white fillet works well or a meaty tuna or swordfish steak too. You decide.

Step by Step

Making your Romesco sauce with fish couldn't be easier. I haven't included the fish part in my how-to because you can enjoy it with whatever fish or seafood (or anything else for that matter) you like. Just cook your fish the way YOU want and apply this romesco liberally! Here's how...

1. Step 1 - Place all the ingredients into a blender or jug and blend together until smooth.
2. Step 2 - The sauce is rustically smooth as shown, or if you have the time, blend until completely smooth if you like. I prefer it a little rustic.
3. Step 3 - Cook your fish however you like. Pan fried is my go-to. A few minutes either side and it's ready to go. Then it's just a case of serving the fish on top of a little of the sauce. Perfection!

Pro Tips

• Make your romesco in advance - it keeps in the fridge for up to a week - that way you can buy and fry your fish and have a sauce ready to go to save even more time.
• Skinless almonds and hazelnuts are traditional, but skin-on nuts are OK too, this will affect the colour of the sauce a little, but the flavour is unaffected. Don't sweat it.

Serving & Storage Suggestions

• Fridge - romesco sauce will be fine in the fridge (well covered or in an airtight container) for up to a week. Bring it to room temperature for 30 minutes for the best flavour.
• Freezer - you can freeze the sauce too, let it defrost naturally as defrosting in a microwave can alter the taste too much in my experience.
• Serving - fish is my pick, for this version I used a flaky and meaty barramundi with the skin off. I do love it with hake, sea-bass (with crispy skin), fresh cod, rehydrated salt cod, shrimp, lobster and even grilled squid. with that said, it works well with chicken, pork and duck too - not to mention with vegetables like asparagus, hot baby potatoes, artichoke and more.

Tapas options

• Romesco works as a great topping to spoon on all manner of small-bites. I love to serve a tiny spoonful on a small slice of potato tortilla, or on a skewer of Pinchos Morunos (grilled chicken). The possibilities are endless!

Ready to get cooking?

So, for all the flavour in the World without breaking your neck with effort, this Classic sauce is perfect. I just know it will deliver on flavour every time, which is why it's my go-to for fish. Hope you enjoy my version of the classic Romesco sauce with a fresh fillet or steak of fish. Perfection!!

More Spanish recipes

If you liked my romesco, I'm sure you'll love some more of my favourite Spanish recipes.

• Chorizo Tapas with Fino Sherry
• Pisto Manchego
• Spanish Chicken
• Spanish Bean & Chorizo Stew
• Spanish Pork Ribs with Sherry & Garlic
• Spanish Eggplant Salad
• Chorizo & Prawns in Fino Sherry
• Spanish Jamon Croquetas
• Asparagus Tapas with Smoked Alioli

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