So glad to see others like the look of it, and great to be in with all your lovely features. There’s more than one form of Catalan fish stew, but this is certainly my favorite by far. I’ve cooked this stew like a million times during the last 4 years. Place a piece of fish in the center and top with a spoonful of Gremolata. Romesco de peix is a delicious fish stew with a tomato-nut sauce as the base. Add enough water or stock to cover and simmer until the chiles are tender. Cover with boiling water and lave it to soak around 15min or more. Add the potatoes and season with salt and pepper. If you read here regularly it’s probably no surprise to you that I’ve gone for something Spanish as I do love so many of their dishes. Stir in the stock and romesco sauce. If the fish is sticking to the pan, then it is not ready to turn. Good appetite! Cook's Notes: You can make extra romesco sauce and freeze it. Thanks Stacy, I was almost licking the bowl! It should let go of the pan when it is ready to be flipped (a general rule). Welcome! For the romesco sauce: Toast the chile peppers in a small pot over medium heat, pressing them flat with a metal spatula and turning occasionally. Get one of our Romesco seafood stew recipe and prepare delicious and healthy treat for your family or friends. For the fish: Spray the inside of a large nonreactive skillet or saute pan with nonstick cooking oil spray. dried nora pepper or 1 dried ancho/California pepper, « Lamb tagine with apricots, chickpeas and squash, Fall farro salad with roasted squash, radicchio and apple ». This post may contain affiliate links, where we earn from qualifying purchases. It definitely won’t be as long until we have it again. What a lovely stew, I bet the aromas are just intoxicating when you’re cooking this! Virtually any fish can be used in this stew but it must use 3 different varieties of fish. Stir in the stock and romesco sauce. Then you thicken it up with the almond and hazelnut flours before adding the fish and shellfish. If the clams are smaller, you can add everything together. Once you’ve made the base sauce, you can add your favourite fish to this Catalan fish stew – try squid, mussels and lobster tails. Remove any skin-like outer layer from the monkfish and dice into roughly 1in/2.5cm pieces. Break it into pieces and put it in a small bowl. Required fields are marked *. 1/4 cup sliced or slivered almonds. www.weightloss.com.au/healthy-recipes/dinner-recipes/spanish-fish-stew This site uses Akismet to reduce spam. Place 2 tablespoons olive oil into a shallow saute pan and add the rosemary sprig. Beyond using romesco as a sauce, it also makes a great dip and a delicious spread. This calamari stew was my first time with calamari. For the seafood: Add the mussels and shrimp to the stew and cook, covered, until the mussels open and the shrimp are firm and opaque. This stew might come together quickly, but it gets plenty … Add the onion and a pinch of salt, then cook for 15-20 minutes or until golden. Wow. Otherwise, it’s really pretty easy to make – you soften the onion, add garlic, peppers and some herbs then wine, tomato and stock and cook down a little. Monkfish, Mussel and Prawn Stew with Char-grilled Sourdough (Cioppino) The Happy Foodie. This sounds like such a flavorful stew. Your email address will not be published. Just Wow!! By checking box you agree to your email address being used to send you newsletters. That sauce looks absolutely fabulous, Caroline! LOVE it.. in fact we are so happy to say that you have been featured on our link party #SaucySaturday! Recommended fish would include monkfish, swordfish, halibut, sea bass, turbot, cod, rockfish, red fish, red snapper and ocean perch. 1 To make romesco sauce, place the dried nora peppers in a bowl and cover with warm water. Often this stew contains monkfish and other firm-fleshed white fish, like sea bass, or even a bit of salt cod. It’s comforting without being too heavy. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Add the garlic, rosemary, bay leaves and red pepper. Add 1 ½-2 cups/360-480ml of stock (strained if using your own as made above) and bring to a simmer. Next, add the almond and hazelnut flours and stir in well to thicken the sauce. Pile the parsley, thyme, anchovy, garlic and lemon zest on a cutting board and roughly chop together until well combined. This Catalan fish stew is, for me, one of the stars. Your email address will not be published. This looks so delicious…I’m drooling just looking at it! Add the clams to the sauce and press them under. Most recipes are easy to make and healthier, but there are treats too! Thanks Colleen, it was really delicious – hope you give it a try! Meanwhile, if using sea lettuce, heat 1 tablespoon of oil over medium-high heat. I wouldn’t want to waste a drop either! The exact fish and seafood content can vary so if you don’t like any of the ingredients I have used here, you can adapt them to what you prefer, just consider how long everything takes to cook and add them at times that fit their cooking time. Happy Eating! Check now and then and turn the fish and shrimp if needed to get under the sauce. Homemade will almost always taste better but I appreciate it can make a bit of a smell. 19 ratings 4.6 out of 5 star rating. The two are connected – romesco sauce comes from Catalunya, and in particular the southern part where I lived for a few months a number of years ago now. This looks so so delicious Caroline!! We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Easy Thanks - you have successfully subscribed! Bring to a boil, reduce the heat so it simmers and cook for around 20-30min. Soften for 10 minutes, then add the white wine and allow to bubble for a couple of minutes before adding the fish stock and saffron water. Fast forward to 2019 (this is an updated post from 2015). Transfer the chiles to a food processor with a splash of the cooking liquid. The stew, without the seafood, can be covered and refrigerated for a make-ahead meal. Wrap the ham around the fish fillets, then add to the skillet and cook until crisp on both sides, about 2 minutes per side. Tender calamari in sauce, this is an aromatic seafood stew that you will be making over and over again. It’s a delicious mix of peppers, hazelnuts, almonds and garlic, amongst other things. Spoon romesco onto plates, then spoon reserved oily hazelnuts over sauce. And it looks amazing! Cover so they can steam and cook. Cook until lightly browned, then add the celery, bay leaf, onions and parsley bundle and cook for 5 minutes. I’ll be featuring it tonight at #FoodieFriDIY! Preheat the oven to 180C fan. If the name romesco is familiar at all, it may be you have had or seen romesco sauce. Smoky Bean And Monkfish Stew Love Food. You may remember last month I took part in the first of a new monthly group called Fish Friday Foodies. Visiting from the Recipe Sharing party at Ducks ‘N a Row – I yummed this and I hope to make it soon! garlic, roasted red pepper, fish stock, tomato purée, monkfish fillet and 31 more. It might not be the prettiest, but it is so full of flavor you’ll soon forget that. Warm the oil in a pan then add the onion. Home » Seasonal recipes » Fall Recipes » Romesco de peix (Catalan fish stew). Whatever you do, use the freshest fish you can find. Divide the stew among shallow bowls. Scatter with pieces … This easy romesco sauce is made by roasting almonds, peppers (both sweet and spicy), tomatoes, and garlic. Use it as a base for soup or for topping any grilled or roasted meat or seafood. Flip the fish, cover pan, and cook an additional 2-3 minutes or until fish is flaky. Cooking the fish on top of the veg is a simple way to add heaps of flavour 1 hr and 5 mins ... A one-pot fish stew with shellfish and all the fresh flavours of the Mediterranean - serve with plenty of bread for dipping 1 hr . Learn how to cook great Romesco seafood stew . Once the oil is hot, add the garlic cloves and slice of crustless white bread and fry for around 2 minutes on each side until golden. Place in a food processor with the bread, garlic, tomato, almonds and paprika and pulse to a … Scrape the vegetables and any juices from the pan into a food processor or blender. For the stew: Heat the EVOO in a pot over medium to medium-high heat. © 2020 Discovery or its subsidiaries and affiliates. It is typically made with fresh and dried red peppers, roasted almonds and hazelnuts, a fair amount of garlic, and day-old bread fried in olive oil. Alternatively if you have fish bones either from what you are adding or just from asking the fishmonger, you can make stock with that. Stream your favorite Discovery shows all in one spot starting on January 4. Begin by preparing the picada. 2 dried pasilla or red New Mexico chile peppers or 1 ancho chile pepper, stemmed and seeded, 1 tablespoon sweet or smoked sweet paprika, 4 roasted piquillo peppers packed in water, drained well, 2 slices (3/4-to-1-inch thick) stale good-quality white bread, diced, 2 cloves garlic, grated or made into a paste, 1 large or 2 medium very ripe tomatoes, grated on a box grater, Splash of sherry vinegar (about 1 1/2 tablespoons), 1 1/2 pounds small white or yellow potatoes, chopped or quartered, 1 small bundle fresh parsley, tied with kitchen string, 12 ounces medium shrimp, peeled and deveined, 4 thick center-cut pieces cod or other sustainable white fish, 2 fresh thyme sprigs, leaves stripped and chopped, 1 anchovy fillet or anchovy in hot pepper. Meanwhile, break the dried nora/ancho/Callifornia pepper open and remove the seeds. Discard any unopened shells. Rub the charred bread with the cut sides of the garlic clove and drizzle with EVOO; serve on the side. … My husband even described it as the meal of the year so far, he liked it that much! But also the Spanish along the coast love their fish and seafood and have some great dishes using them (like the fideua I shared earlier in the year). 1 small bunch of parsley or mint. Learn how your comment data is processed. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. I’m a newbie at clams but they are magical! Thanks Karen, that’s very kind, and I hope you enjoy this as much as we did. It is also sometimes known as a romescada, the Spanish translation, although you’d never have seen that in the town I lived in – it was most definitely a Catalan stronghold! Transfer the chiles to a food processor with a splash of the cooking liquid. Place the fish fillets in a large pot and add the onions, chopped leek greens, parsley, thyme. If they are larger clams (like littlenecks), cover with a lid and allow them to steam a few minutes first. Clams are pretty common and I always remember it having a firm white fish such as monkfish in there as well. This will infuse the oil before adding the fish. Romesco sauce is originally from Tarragona. https://www.sbs.com.au/food/recipes/catalan-fish-stew-romesco-de-peix Crecipe.com deliver fine selection of quality Romesco seafood stew recipes equipped with ratings, reviews and mixing tips. Add fish and fry on one side ~ 2-3 minutes. Transfer stew to a large serving plate. In Catalan cuisine, it often tops fish (boo for us veg-heads, though at home you can definitely substitute grilled tofu) and vegetables (woo!). Heat the oil in a large saucepan, over a medium heat. Then add the tomatoes, wine, bay leaf, paprika saffron and tomato paste and stir. Once all of the fish and seafood has changed translucent and the clams are open (ie they are cooked), sprinkle over a little parsley and serve. In Tarragona this preparation is as typical of the region as is paella in Valencia. 2 medium cloves garlic, cut in half lengthwise. It’s a dish I can hardly believe I hadn’t made in a while, it’s so good. Click on the button below to see all the other delicious soups and stews of the world being shared today: Filed Under: Fall Recipes, Main dishes, Seafood recipes, Winter Recipes Tagged With: almond, Catalan, fish, seafood, Spanish, stew. I know my family would love this! Add the garlic, red pepper, chopped dried pepper, fennel seeds and thyme to the onion and cook another 5min or so. Bring to a simmer and cook until the potatoes are just tender. The flavors in this Catalan fish stew are just as delicious as romesco sauce since it uses the same ingredients, they are just a bit more liquidy. It is … This seafood stew is perfect for sharing, and will certainly please a crowd at any dinner party or group meal. Cook for around 10-15min until it reduces in volume a little. * if not making your own stock, you won't need shell-on shrimp/prawns nor the items that follow marked *. 1 medium poblano pepper, stemmed, seeded and cut into 1-inch pieces. Place a small frying pan on a medium-high heat and add the 2 tablespoons of olive oil. It didn’t take me much thought to decide to share this romesco de peix, Catalan fish stew. https://www.seriouseats.com/2019/06/how-to-make-romesco-sauce.html Thanks, it is such a delicious stew. Kir Imperial – raspberry champagne cocktail. salt, coriander, large onion, boiling water, chopped tomatoes and 12 more. Comforting, filling but not heavy, it has been loved by all we have shared it with. Beckie I love that you can change up the fish for what’s available! Sign up for the Recipe of the Day Newsletter Privacy Policy, Pozole Verde con Pollo (Green Chicken-and-Hominy Stew), Spanish-Style Chorizo and Shrimp Quesadilla with Chimichurri. When they are starting to open add the monkfish and shrimp/prawns and press them gently under the sauce and cover again. 6 tablespoons extra-virgin olive oil. 1/2 medium onion, cut into 1/2-inch dice. Turn the processor on and add the EVOO in a slow, steady stream until a thick, almost smooth sauce forms. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. We decided to start working to a theme, with this month being seafood soups and stews of the world. Razor clams, red prawns, langostines, oysters, mussels, fresh fish… the variety seems endless every time I go to the fish market. See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store. Serve Romesco Sauce over fish. This dish puts that delicious sauce into fish stew form. Toss parsley, lemon juice, a drizzle of oil, and a pinch of salt in a small bowl. If you add in the larger amount of stock, it may need to cook a little longer to reduce more but it should deepen the flavor. The best calamari recipe I know! Meanwhile, preheat the oven to 375 degrees F. Heat a drizzle of EVOO in a nonstick skillet over medium-high heat. Add enough water or stock to cover and simmer until the chiles are tender. Trust me, you’ll want to eat every last drop. If you’d rather avoid that step use a little less (or the same, to be honest) without shells and use a pre-made fish stock. Thanks Sarah, the flavors are so delicious and it is indeed great being adaptable. The yield should be about 1 3/4 cups of romesco sauce. I cannot wait to try this!!! I’ll pop by to the party when I can, thanks for hosting! Thanks Swayam, that’s great! Remove from the oven and let the fish rest in the skillet. Romesco seafood stew recipe. Fish Stew with Fennel and Baby Potatoes. Aug 21, 2016 - Romesco is a nut and red pepper-based sauce that originated from Tarragona, Catalonia, in Northeastern Spain. Thanks for coming back to comment, Susan, and I hope you like the dish – we’re big fans of Spanish food too, as you can tell! Thanks Michelle, that’s fantastic news – I am glad you like it as much as we did! Romesco de peix, Catalan fish stew, is a wonderfully flavorful mix of seafood in a sauce made with almonds, peppers, tomato and garlic. Read More…. Fish and shellfish are cooked in it, as in Tarragona's famous romesco de peix (mixed seafood stew), with some fish stock to make the stew brothy. Serve them warm with toothpicks, and the Romesco sauce for dipping. Meanwhile, char the bread in the oven. Recently I was craving seafood stew, and decided to attempt a recipe I’d heard lots about but never had the pleasure of tasting: suquet de peix. Allow to soak for 20 minutes then use a sharp knife to scrape the flesh off the skins of the peppers, discarding the seeds. Remove the dried pepper from the water it was soaking in and roughly chop. Basque Fish Stew (1) Beer-Can Chicken with Shrimp Skewers ... Roasted Shrimp with Romesco Roasted Swordfish with Ligurian Herb Sauce Roasted Trout with Meyer Lemon Vinaigrette Roasted Tuna with Olives, Grapes & Pine Nuts Rockfish Braised with Fennel and Onions Baked sea bass with romesco sauce. All rights reserved. See more details in the policy page. Hey, thanks for sharing with us at Foodie Friday – we’re live again Thursday night at 6pm pacific time – come link up! 4 lb (2 kg) firm-fleshed, white fish fillets (other seafood can also be used) 1/2 cup Romesco Sauce (using the above recipe) 4 fresh sprigs of thyme (or 1 teaspoon of dried thyme) Method. FOR THE FISH. Cooking it, not eating it. Anton Gelabert, a painter from Barcelona wrote a book of romesco sauce called Llibre dels romescos.It is not important as a dish but is the sauce that goes with suquet, a fish stew, although the dish is called romesco. Fry sea lettuce for about 1 minute each side or until crisp. Finely chop or crush the garlic. Add the almonds, hazelnuts, paprika, piquillos, bread, garlic, tomato, vinegar and some salt and pepper. If you are making your own stock, de-shell the shrimp/prawns and put the heads and shells in a pan with the onion, carrot and celery and cover with around 3-4cups/700-900ml water. This Catalan fish stew is a wonderful combination of fishiness, tomato and the smooth earthiness and aroma from the nut flours and the herbs. Catalan Fish Stew (romesco De Peix) SBS. Please send me more tasty recipes! For the seafood: Add the mussels and shrimp to the stew and cook, covered, until the mussels open and the shrimp are firm and opaque. I love Spanish food, and you did a great job giving a little history and information about this dish. Reheat over medium heat. Romesco, the delicious rust-colored sauce from the Catalan region of Spain, is justly popular, served alongside grilled fish or as dip for vegetables. Other than that, it may have shrimp, other fish, mussels or whatever the cook likes. Make the Romesco Sauce: Place all the ingredients into a blender and blitz on the pulse setting for between 30 … Here I have opted for shell-on shrimp/prawns so I could use the shells to make a little stock to add in. Bring to a simmer and cook until the potatoes are just tender. For the romesco sauce: Toast the chile peppers in a small pot over medium heat, pressing them flat with a metal spatula and turning occasionally. Stir in Romesco sauce until sauce thickens and clings to seafood. Cook for around 5min until it starts to soften. Transfer the skillet to the oven and roast until the fish is cooked through, about 5 minutes. It really looks delicious. Simply gorgeous! While it's soaking, finely dice the onion and slice the red pepper into half-length strips. Set aside. I'm Caroline and this is where I share recipes inspired by travels, places I want to go, or just ideas from feeding the family. Fishermen in this area made this sauce to eat with fish. This is so amzing! In fact, every Catalan housewife has her version of Romesco de Peix.