Xató (Catalan Endives and Fish) Recipe

Sauce

• 100 g toasted almonds
• 60 g toasted hazelnuts
• 2 cured anchovies, salt removed
• 2 cloves garlic
• 4 pieces scalded nyores
• ½ piece chile pepper (optional)
• 2–3 slices fried or toasted bread
• Vinegar
• Olive Oil
• Salt

Dish

• 2 pieces curly endives
• 12 pieces anchovies, salt removed
• 100 g salty tuna, salt removed
• 100 g salty ripped cod, salt removed
• 100 g arbequine olives

1. In a mortar, crush the almonds, hazelnuts, anchovies, garlic cloves, nyores pulp, chili, salt, bread (you can soak them in vinegar or add the vinegar separately), vinegar, and salt.
2. Mix in the olive oil.
3. Wash and soak the curly endives in water.
4. Take the salt off the anchovies, the salty tuna, and the cod—rip the last two out—and mix them with the curly endive in a bowl.
5. Add the olives.
6. Add the sauce.
7. Mix it up well, so all the ingredients are coated with sauce. Serve, trying to build up some sort of curly endive castle shape.