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Red Snapper Baked in Salt with Romesco Sauce recipe | Epicurious.com
EPICURIOUS14Ingredients
85Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 3 plum tomatoes (large)
- 2 red bell peppers (large)
- 1 onion (medium, unpeeled)
- 4 Tbsp. olive oil (divided)
- 1 dried ancho chile
- 1/2 cup sliced almonds
- 1/4 cup virgin olive oil (extra-)
- 3 garlic cloves
- 2 Tbsp. sherry wine vinegar
- 1 slice wheat bread (toasted, cut into 1/2-inch cubes, about 1/2 cup)
- 1 tsp. pimentón (or other imported sweet paprika, see note below)
- 4 lb. snappers
- 6 lb. coarse kosher salt
- 3 cups water
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