Spanish Fish n’ Chips
As you know I am a great lover of Mediterranean food and this recipe, which is basically a Spanish version of the family love homemade fish and chips, was shared with me by a wonderful Spanish Chef during my visit to Andalucia many moons ago as I traveled to the area to see the renowned tourist spots Seville and Granada.
In case you do not know (and a brief geography lesson if I may) Andalusia is a large autonomous region of hills, rivers and farmland bordering Spain’s southern coast. It was under Moorish rule from the 8th-15th centuries, a legacy that shows in its architecture, including such landmarks as the Alcázar castle in Seville, the capital city, as well as Córdoba’s Mezquita Mosque-Cathedral and Granada’s Alhambra palace. Both definitely important ‘wonders of the world’ to visit.
I wrote this recipe during my time in the Middle East, so the best quality white fish to use is always the meaty Hamour, however, I also recommend snapper fillet or cod. Finally make sure you use a quality Extra Virgin Olive oil for a robust, Mediterranean flavour with the potatoes.
Buen provecho!
Ingredients
-
2 large thick white fish fillets- hamour, snapper, or cod with skin removed
-
Olive oil
-
Sea salt
-
Coarsely ground black pepper
-
Spanish Sauce:
-
125g flaked almonds- toasted
-
125g white farmhouse bread- thick slice
-
2tbsp Olive oil + 2 large cloves of garlic- for frying, garlic papery skin removed
-
4 large ripe red tomatoes
-
2 red chillies- finely sliced
-
1 tbsp olive oil
-
1 small red onion- finely chopped
-
1 tbsp tomato puree
-
Lemon and olive oil potatoes:
-
6 large potatoes- peeled and quartered lengthways
-
2 large lemons- peel only
-
Heavy slug of Olive oil
-
700ml cold water
-
Freshly ground black pepper
-
Sea salt
Instructions
-
Prepare potatoes:
-
01 Place prepared potatoes in a mixing bowl, and generously coat in olive oil, lemon peel, salt and black pepper. Mix well and tip into a roasting tin and bake in a hot oven (180ºC) for at least one hour or until crisp.
-
Prepare Sauce:
-
02 Soften onion in 1tbs olive oil; add skinned tomatoes, chillies and tomato puree. Simmer well until reduced to a thick pulp (approximately 20/30 minutes).
-
03 Meanwhile, heat frying oil and garlic. Remove garlic once coloured. Add bread to hot oil and fry bread until golden on both sides. Remove from heat and drain.
-
04 In a food processor: add fried bread, fried garlic and reduced tomato sauce. Pulse smooth. Check seasoning. Keep to one side. No need to chill.
-
Prepare and bake fish:
-
05 Clean fillets. Place in a baking tray with oodles of olive oil, sea salt and freshly ground black pepper. Bake in a moderate oven, 150ºC, for approximately 15 minutes.
-
06 Serve the fish hot with fresh lemon wedges, olive oil potatoes and Spanish sauce.
Notes
For true authenticity, the Spanish sauce should be made in a pestle and mortar, so if you have one definitely use it, however, if not use a food processor. This lovely thick, spicy sauce can be served warm or cold.
