Andalucians are passionate about Gazpacho. It originated here and it's variations are numerous, depending on which province you come from . The original mixture was a thick mix of bread, almonds, garlic, salt , olive oil and water. When tomatoes were introduced to Spain , they eventually found there way into this dish too. The style of the Gazpacho we eat today is due in part to the use of the food processor and our desire for lighter foods. Salmorejo , a thick gazpacho-like sauce , is often served as a dip with fried fish or plain bread. It was one of Alan Gillard's favourites and so I have included it here as a dipping sauce for freshly fried fish, coated in a sweet paprika scented batter.

Ingredients

Salmorejo sauce

• 400 gram can tomatoes with juice
• 1 clove garlic peeled and chopped
• 1 tsp salt
• 1 tsp vinegar (wine preferably)
• ¼ cup olive oil
• 2 cups fresh white breadcrumbs

Paprika fish - batter

• 1 cup flour
• ½ teaspoon salt
• 1 teaspoon sweet paprika
• 1 large egg
• 1 cup water

Fish

• about 500 grams snapper, terahiki or gurnard fillets
• about 500 grams baby octupus and baby squid

Method

1. Soak the breadcrumbs in water for 10 minutes and then squeeze dry.
2. Place the bread in a food processor with the tomatoes and juice, garlic, salt and vinegar. Process until smooth, then gradually pour the oil down the feed tube to make a thick, smooth sauce of dipping consistency.
3. Store in the refrigerator until required.

Paprika fried fish

1. Sift the flour, salt and paprika into a bowl and make a well in the centre. Beat the egg and water together and then gradually blend into the flour to make a thin batter. Beat well for 2 minutes, then rest for 30 minutes.
2. Cut the fish fillets into small bite-sized pieces. Pat dry on absorbent paper. Dip the seafood into the batter and then deep fry in hot oil for about 3-4 minutes.
3. Drain on absorbent paper and serve with the Salmorejo fish sauce.

Cooks Tips

- In Spain the fish was not floured before being coated in the batter. This way the batter just barely coats the fish and is light and crispy.