Ingredients

• 1 x 300g/10½oz cod fillet
• pin boned and diced
• 2 x 100g/3½oz red mullet fillets
• pin boned and diced
• 12 prawns
• shells removed
• 12 langoustines
• shells removed
• blanched
• 2 tbsp Dijon mustard
• 200g/7oz flaked almonds
• crushed
• 2 tbsp fresh parsley
• chopped
• 1 slice sourdough bread
• cut into cubes
• ½ red chilli
• finely chopped
• 2 garlic cloves
• finely chopped
• 50ml/2fl oz extra virgin olive oil
• 3 plum tomatoes
• 100g/½oz flaked almonds
• toasted
• ½ tbsp smoked Spanish paprika
• ½ jar roasted red peppers
• 1 lemon
• juice only
• lemon wedges
• salt and freshly ground black pepper
• Manchego cheese shavings
• Iberico ham
• Membrillo cubes

Directions

• For the seafood
• heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Brush the fish and seafood with the Dijon mustard. Season with salt and pepper. Mix the crushed flaked almonds and chopped parsley together
• then press onto the fish and seafood to coat.
• Place in the deep-fat fryer and cook for 2-3 minutes
• depending on the size of the seafood. Remove using a slotted spoon and set aside to drain on kitchen paper.
• For the roasted red pepper sauce
• gently fry the bread
• chilli and garlic in a pan with a little oil until the bread begins to colour.
• Transfer the pan contents to a blender. Add the tomatoes
• almonds
• smoked paprika and peppers. Purée the mixture then add the lemon juice and a little olive oil. Season to taste with salt and pepper.
• To serve
• place the sauce on a serving platter and put the fish
• prawns and langoustines on top. Serve the nibbles alongside.