Andy Teaches You How to Use a Mortar and Pestle | Healthyish | Bon Appetit

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative for blending.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is often less expensive and has a similar acidity.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper can provide heat and a similar flavor profile.

Toast hazelnuts in the oven for about 6 to 8 minutes at 350°.

Prep red peppers and tomatoes by removing seeds.

Place peppers and tomatoes under the broiler until peppers are blackened all over and tomatoes have wrinkly skin.

Remove hazelnuts from the oven and let them cool.

Put the blackened peppers and wrinkly tomatoes in a bowl and cover with plastic to steam for easy peeling.

Smash garlic in the mortar and pestle until it becomes a paste.

Slip the skins off the tomatoes and discard them.

Chop the peeled tomatoes and add to the mortar.

Add 1/4 teaspoon cayenne and Spanish hot paprika to the mortar.

Add cherry vinegar for acidity.

Remove skins from the steamed peppers, chop them coarsely, and add to the mortar in batches.

Use the pestle to smash the peppers down until you achieve a jammy consistency.

Transfer the sauce to a bowl and taste for spice level.

Zest lemon over the skinless fillet of white cod and season with salt and oil.

Add chopped parsley and a squeeze of lemon juice to the cod and toss to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens