Xató

How to make it
-The first step is to soak the cod touch will be the point: neither too salty nor too bland.

Ingredientsto desalt or have already bought it ready to eat in their store of confidence. To desalt home, you should soak 48 hours, changing water every 12 h. approximately. With these premises and a little


- Oil:
- 100 grams of desalted cod:
- 100 grams of tuna in oil:
- 6 anchovies:
-green olives:
- Black olives:
- 2 ripe tomatoes:
- 1 head of garlic:
- Toasted Almond:
- 1 small slice of toast:
- Extra virgin olive oil (AOVE)
-white wine vinegar:
-paprika:
-paprika:


1 endive, 100 grams desalted of cod, tuna in 100 grams de oil, 6 anchovies, 50 gr. Green olives, 50 gr. Black olives.

After we make the sauce the same way they already have the Romesco. In fact, almost always about Romesco with slight variations - with the exception of anchovies that put some ground. Roast tomatoes and garlic, peel the almonds and hazelnuts, and put the rehydrated peppers and other ingredients in a bowl and drums so finely with the mixer. Once we have the sauce list, we leave to cool.
Put a spring in the escarole and clean cut, add the cod, tuna, anchovies, olives and moderately spiced sauce. Let the rest of the sauce into a gravy boat and serve separately.

How to make it?
The sauce is a traditional Catalan Xató.
It usually accompanies hake with olives and anchovies.
It usually decorates with lettuce leaves, or partnership is also in wet bread.