Take a morta, season to taste and mash were one by one, and in this order, almonds, hazelnuts and garlic, until a very fine paste. Then add pepper romesco sauce, fried bread, paprika and white pepper. Finally, tomatoes, oil and vinegar. Once the sauce is mixed with endive well washed and drained. Let stand a few hours.

When serving the dish is decorated with cod, tuna, anchovy fillets and olives. And you can eat, always accompanied by tortillas artichokes, beans or black sausage, among others.