Romesco Sauce

In Spain were Romesco sauce originates it is very popular with all sorts of seafood. It is my personal favorite with either Swordfish or Spiny lobster.

ngredients:
1 cup country bread cut into ½ inch cubes, no crust
½ cup red wine vinegar
¾ cup toasted almonds
2 pimentos roasted and peeled
½ lb tomatoes
1 Tbsp. Paprika
¾ cup fruity olive oil
salt to taste

optional: substitute hazelnuts for ½ the almonds; use red bell peppers if pimentos are not season;add 1-2 cloves garlic.

In a bowl, soak the bread cubes in the vinegar for 20 minutes. Toast the almonds in a 350 oven for 10 minutes, shake to turn once or twice. Cool the almonds completely.
Roast the pimentos under a broiler until black on all sides. Place in a plastic bag, tie the top and allow to steam in their own heat for 2 minutes. Rinse the pimentos under cool water peeling away most of the skin, remove the seeds and stem.
Put everything except the olive oil in a blender. Grind together briefly until evenly pureed. With the motor running slowly, add the olive oil in a thin stream to form a sauce.