This is an edited extract from BIG HAS HOME by HASAN SEMAY, HARPERCOLLINS, RRP $37.99. Available in stores nationally.
Hake, Romesco and Grelots (gf)
Romesco is a sauce that originates in Catalonia in Spain. It’s a popular side dish amongst the fishermen and traditionally made from just roasted tomatoes, garlic and hazelnuts, roasted in the oven. I like mine with grilled cherry tomatoes and red corno peppers for that smokiness and a cheeky bump of paprika.
700 grams sweet pointed peppers
200 grams cherry tomatoes
4 garlic cloves, skin on olive oil
150 grams hazelnuts
1 teaspoon sweet paprika
1 tablespoon sherry vinegar
8 Grelot onions, peeled
juice 1 lemon, plus wedges to serve
1 teaspoon chopped chives
vegetable oil
2 x 300-gram hake fillets, skinned
sea salt
Get your grill to a 3 count (where you can hold your hand about five inches above the grill for 3 seconds before it’s too hot) and preheat the oven to 140°C fan bake.
I don’t bother seasoning my peppers, I just stick them straight on the grill. Build the colour slowly, turning them constantly. You have to treat them with the same amount of respect as you would a big expensive steak. Blister your tomatoes and garlic cloves in a metal sieve, then season with a little glug of olive and some salt. We’re adding oil to the tomatoes because we don’t want to blacken them. When the tomatoes and garlic are soft to the touch, stick them in a warm spot on the grill so they don’t go cold. Once the peppers have gone completely soft and the skin pulls away
