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Salmoreig or Salmorejo

Salmoreig, or salmorejo as some call it, is a cold soup that's been cooling us down for generations. You make it with raw tomatoes, bread, oil, and a splash of vinegar. Simple ingredients that somehow become something quite special when you blend them together. Ingredients for 4 people 1.5 kg ripe tomatoes. 100g bread (a day or two old works best). 1 clove of garlic (peeled, with the green shoot removed). 100ml extra virgin olive oil. 200ml cold water. 1 tablespoon white wine vinegar. salt. 4 hard-boiled eggs. serrano or ibérico ham (sliced very thin). Preparation Wash and peel the tomatoes without blanching them first. Just use a good peeler or a sharp knife. Cut out the seeds and set the flesh aside. Soak the bread in the cold water until it softens up nicely. Put the tomatoes in a large bowl along with the garlic, oil, salt, soaked bread, and vinegar. Blend everything until you get a smooth, creamy sauce. Taste it and add more salt if needed, then p...

Hake with Chickpeas


Ingredients

For two people
  • Two boneless hake loin steaks.
  • 200g home-cooked chickpeas.
  • One small onion.
  • One small green pepper.
  • One carrot.
  • 80cc dry white wine.
  • Two tablespoons fish stock.
  • Sweet paprika.
  • Plenty of black pepper.
  • Extra virgin olive oil.

For the picada:

  • Chopped parsley.
  • One clove of garlic.
  • Two walnuts.
  • 1/2 teaspoon sweet paprika.
  • 1/2 tablespoon cornstarch.

Preparation

Grate the carrot and chop the onion and green pepper into small pieces.
Sauté everything in three tablespoons of oil until softened.
Pour in the wine and let the alcohol evaporate. Then add the chickpeas and the picada dissolved in the fish stock. Cover the pot and cook for ten minutes.
After that, season the fish with salt, dust it lightly with black pepper and paprika, and place it on top of the chickpeas.
Cook for 10 minutes and bring to the table.


Enjoy your meal!
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