Clotxa

Clotxa

By
From
Catalonia
Serves
4
Photographer
Laura Edwards

A traditional recipe from the area known as Tierras del Ebro, I think it’s the perfect food to enjoy with some friends, sitting outside on a sunny day. This is right up my street.

Grill the vegetables and fish and then put on a piece of crusty bread. Oh yes, bring me a cold beer!

Ingredients

Quantity Ingredient
350g cherry tomatoes
170g shallots, peeled
1 bulb garlic, cloves separated
1 leek, sliced
3-4 sprigs thyme, leaves stripped
olive oil
sea salt
freshly ground black pepper
400g round loaf of white bread
3-4 fresh sardines, filleted

Method

  1. Preheat the oven to 200°C.
  2. Put the tomatoes, shallots, garlic, leek and thyme in a roasting tin and drizzle with olive oil. Season well and roast for 30–40 minutes, turning occasionally, until tender and soŒft.
  3. Slice the top off the loaf and hollow out all the bread from the centre (you can keep this for eating with the dish later if you like).
  4. When the vegetables are nearly cooked, heat a little oil in a pan and fry the sardines for a couple of minutes each side until golden and cooked.
  5. Spoon the roasted vegetables and all the juices into the hollowed-out loaf and arrange the fish on top. Serve straight away with lots of extra bread to mop up the juices.
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