YIELD: 4 servings
2 plum tomatoes, each cut in half lengthwise
½ medium onion, cut into ½” dice
2 cloves garlic, each cut in half
½ green bell pepper (or poblano for a little heat), seeded and cut into ½” pieces
¼ cup sliced or slivered almonds salt, to taste
1 lb. dogfish fillets, cut crosswise into 1” strips
1. Preheat the broiler.
2. For the romesco, combine the tomatoes, garlic, bell pepper, olive oil and almonds in an ovenproof sauté pan. Season to taste with salt and toss to combine. Place under the broiler and cook until vegetables are charred and the tomatoes have released their juices, about 10 minutes. Transfer to a blender and puree on high speed until smooth (use caution).
3. Place the dogfish strips in large saucepan and cover with sauce. Set over low heat and cook until the dogfish starts to flake apart, about 10 minutes. Do not stir or the fish will break up into small pieces. Check for seasoning and serve immediately.
Recipe: Adapted by Barton Seaver from Where There’s Smoke, 2013, and For Cod and Country, 2011 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.