- 3 large plum tomatoes
- 2 large red bell peppers
- 1 medium onion (unpeeled)
- 4 tablespoons olive oil, divided
- 1 dried ancho chile
- 1/2 cup sliced almonds
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves
- 2 tablespoons Sherry wine vinegar
- 1 slice wheat bread, toasted, cut into 1/2-inch cubes (about 1/2 cup)
- 1 teaspoon pimentón or other imported sweet paprika (see note below)
- 2 2-pound whole red snappers
- 6 pounds coarse kosher salt
- 3 cups water
- Preheat oven to 400°F. Toss tomatoes, bell peppers, and onion in small baking dish with 2 tablespoons olive oil. Roast until partially charred, turning every 15 minutes, about 45 minutes. Cover with foil; let stand 15 minutes.
- Meanwhile, heat 1 tablespoon olive oil in small skillet over medium-high heat. Add chile; fry until darkened and slightly puffed, turning once, about 30 seconds. Transfer to small bowl. Add enough hot water to cover. Let stand 30 minutes.
- Peel and seed ancho chile, tomatoes, and bell peppers; place in blender. Peel onion; coarsely chop and add to blender.
- Heat 1 tablespoon olive oil in small skillet over medium-high heat. Add almonds; sauté until lightly toasted, about 1 minute. Transfer to blender. Add 1/4 cup extra-virgin olive oil, garlic, vinegar, bread, and paprika to blender; blend to coarse puree. Transfer to bowl; season with salt. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
- Preheat oven to 450°F. Place 1 fish in each of two 13x9x2-inch metal baking pans. Cover each fish with 3 pounds salt. Drizzle 1 1/2 cups water over salt in each pan. Using hands, pack salt over fish to cover completely.
- Bake fish until thermometer inserted into center of fish registers 135°F, about 30 minutes. Gently rap salt crust with back of spoon to crack; carefully remove salt. Use pastry brush to remove any remaining salt. Carefully transfer whole fish to platter and serve with sauce.
- Sold at Latin American markets, specialty foods stores, and some supermarkets.