Merluza ahumada en caliente en kamado con salsa romesco asada

ñoras

💰Cheaper: red bell pepper

Red bell pepper can mimic the sweetness and color of ñoras.

white wine

💰Cheaper: chicken broth

Chicken broth can replace wine for a non-alcoholic version.

Soak ñoras in warm water for 30 minutes until softened.

Remove seeds from the ñoras and blend with garlic, onion, and tomato until smooth.

Heat olive oil in a large skillet over medium heat until shimmering.

Add the blended mixture to the skillet and cook for 5-7 minutes until fragrant.

Stir in paprika and cook for another minute to release its flavor.

Pour in white wine and let it reduce by half, about 3-4 minutes.

Add fish stock, bay leaves, salt, and black pepper, and bring to a simmer.

Gently place the mero fillets into the sauce, ensuring they are submerged.

Cover and cook for 15-20 minutes until the fish is cooked through and flakes easily.

Remove the bay leaves and adjust seasoning if necessary.

Garnish with chopped parsley and serve with lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens