created by: Chef Andrew Zimmerman of Del Toro Restaurant in Chicago, IL
(Yields 3 cups)
2 oz. raw almonds, blanched and peeled
1 oz. hazelnuts, toasted and peeled
1 cup chopped tomatoes (fresh or canned)
1/4 cup + 1 T. extra virgin olive oil
3-4 dried Nora chiles (Spanish chiles)
2 oz. peasant style bread
4-7 garlic cloves, peeled
2 tsp. red wine vinegar
3 tsp. hot Spanish paprika
2 tsp. mild Spanish paprika
1 T. mild olive oil for frying the bread
Sea salt or kosher salt (to taste)
4, 5 oz. Monkfish tails
Romesco sauce (see recipe)
1 cup extra virgin olive oil
1 tsp. fish fumet, chicken stock or water
Kosher or sea salt (as needed)
Vinegar (as needed)
1. On a baking sheet spread the tomatoes and drizzle with 1-tablespoon extra virgin olive oil. Place under the broiler.
2. Watching carefully let tomatoes bubble and char a bit. Remove from oven.
3. Place the Nora chiles in a bowl of warm water for 30 minutes to rehydrate them.
4. Discard the water, stem and seed of the chiles.
5. In a sauté pan fry the bread in 1 tablespoon of the mild oil until it is the color of toasted almonds. Drain on a paper towel.
6. Preheat the oven to 425° F.
7. In a powerful blender mince the garlic. Add the chilies, nuts, fried bread blending to a paste. Add the remaining ingredients. Season with salt.
8. Spread the paste on a baking sheet and bake for 8 minutes or until sauce is dark orange.
9. Stir romesco and bake 4 more minutes.
1. About 1 hour before cooking the monkfish, season it lightly with salt.
2. Heat a flat top grill or a cast iron pan over medium high heat. Pour a thin film of extra virgin olive oil into the pan.
3. Put the monkfish tails in the pan or on the grill searing slowly to develop a golden crust.
4. Turn the monkfish over searing the other side while cooking the monkfish through. About 4-5 minutes per side.
5. While the monkfish is cooking, warm the Romesco sauce over medium heat.
6. Thin the sauce with some fumet or stock. Adjust seasoning with salt or a teaspoon of vinegar. (OPTIONAL) Pass the sauce through a fine sieve if a smoother romesco is desired.
7. To serve, spread some of the romesco on four warm dinner plates and top with a piece of monkfish. Drizzle with extra virgin olive oil and serve.