Romesco is one of the most traditional dishes from Tarragona, and you will often spot it on menus across the area.
Cooks usually prepare it with fish or seafood, although they also make versions with meat or poultry. At the same time, people use romesco to describe a sauce, typically served cold alongside a variety of dishes.
Where does romesco come from?
Romesco likely began among fishermen in El Serrallo, the old fishing quarter of Tarragona, in the early 20th century.
Using simple ingredients they kept on board, such as garlic, dried bread, dried peppers, oil, salt and wine, they crushed everything in a mortar. They then cooked the mixture in a pot with the day’s catch to create a stew that became known as romesco.
Over time, cooks introduced their own variations. Many added almonds, hazelnuts, tomato, chilli or even biscuits, depending on personal taste.
Families passed the recipe down through generations, and cooks still prepare it widely in homes and restaurants today.
Sauce or dish? Both exist
Romesco can refer to two different things, and both remain in use.
The sauce is usually served cold and works as an accompaniment. You will find it paired with dishes such as mussels, grilled fish, vegetables or meat.
In this case, the name reflects the main ingredient:
- Mussels with romesco
- Monkfish with romesco
- Oxtail with romesco
The dish itself works differently. Here, romesco refers to a cooked meal that uses the base mixture, often in the form of a stew.
Cooks always name it after the main ingredient:
- Romesco de rape (monkfish)
- Romesco de pulpo (octopus)
- Romesco de conejo (rabbit)
- Romesco de rabo de toro (oxtail)
The sauce is more widely known, but both versions remain closely linked and often appear side by side on menus.
How to make romesco sauce (cold)
Basic ingredients:
- 1 head of garlic
- 2 dried romesco peppers
- 3 slices of stale bread
- 2 ripe tomatoes
- 100 g almonds and hazelnuts (toasted)
- Oil, vinegar, salt and a small amount of sugar
Preparation:
Roast the garlic, keeping one clove raw. Roast the tomatoes, then remove the skin and seeds. Lightly fry the bread without burning it, then place it on kitchen paper to absorb the oil.
Soak or lightly boil the dried peppers to extract the pulp. Add everything to a container and blend. Add a small pinch of sugar, oil, salt and a little vinegar. Adjust to taste and leave to cool.
How to make the romesco base (picada)
Basic ingredients:
- 1 head of garlic
- 3 dried romesco peppers
- 4 slices of stale bread
- 150 g almonds and hazelnuts (toasted)
- Oil, wine and salt
Preparation:
Fry the garlic in oil without peeling it, keeping three cloves raw. Then peel the cooked garlic.
Lightly fry the peppers without seeds, taking care not to burn them. If they burn, they will turn bitter, so start again if needed.
Fry the bread and drain it on kitchen paper. Add all the ingredients to a bowl, pour in a small glass of good wine and add a pinch of salt, then blend until smooth.
Cooks use this mixture as the base for preparing the full romesco dish.
