Romesco Sauce over Cod and Potatoes
Ingredients
- For the romesco sauce:
- 1 Large red bell pepper, halved and seeds removed
- 1 Large garlic clove, smashed
- 1/4 cup Slivered almonds
- 1 1/2 tablespoons Tomato paste
- 1 1/2 teaspoons Apple cider vinegar
- 1/4 cup Olive oil
- Kosher salt to taste
- For the remainder:
- 2-3 tablespoons Olive oil
- divided Kosher salt
- 2 pounds Yukon gold potatoes, cut into 1 inch pieces
- 2 pounds Wild caught cod
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