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Romesco de peix (Catalan fish stew)

Romesco de peix, Catalan fish stew, is a splendidly flavorful mixture of seafood in a sauce made with almonds, peppers, tomato and garlic. It is comforting with out being too heavy. Really scrumptious.

Romesco de peix (Catalan fish stew)

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It’s possible you’ll bear in mind final month I took half within the first of a brand new month-to-month group known as Fish Friday Foodies. We determined to begin working to a theme, with this month being seafood soups and stews of the world. It did not take me a lot thought to resolve to share this romesco de peix, Catalan fish stew.

For those who learn right here repeatedly it is in all probability no shock to you that I’ve gone for one thing Spanish as I do love so lots of their dishes. But additionally the Spanish alongside the coast love their fish and seafood and have some nice dishes utilizing them (just like the fideua I shared earlier within the 12 months). This Catalan fish stew is, for me, one of many stars.

Romesco de peix (Catalan fish stew)

Romesco de peix v romesco sauce

If the identify romesco is acquainted in any respect, it could be you could have had or seen romesco sauce. The 2 are linked – romesco sauce comes from Catalunya, and specifically the southern half the place I lived for a number of months a lot of years in the past now. It is a scrumptious mixture of peppers, hazelnuts, almonds and garlic, amongst different issues.

This dish places that scrumptious sauce into fish stew type. There’s multiple type of Catalan fish stew, however that is definitely my favourite by far. It is usually typically often known as a romescada, the Spanish translation, though you’d by no means have seen that within the city I lived in – it was most undoubtedly a Catalan stronghold!

Romesco de peix (Catalan fish stew)

What seafood goes into romesco de peix?

The precise fish and seafood content material can differ so in case you do not like all of the components I’ve used right here, you’ll be able to adapt them to what you like, simply contemplate how lengthy every part takes to prepare dinner and add them at occasions that match their cooking time. Clams are fairly widespread and I all the time bear in mind it having a agency white fish corresponding to monkfish in there as nicely.

Aside from that, it could have shrimp, different fish, mussels or regardless of the prepare dinner likes. The flavors on this Catalan fish stew are simply as scrumptious as romesco sauce because it makes use of the identical components, they’re only a bit extra liquidy. So ensure you mop them up with some bread and even only a spoon as you eat so you do not lose a drop.

Romesco de peix (Catalan fish stew)

Learn how to make Catalan fish stew

Right here I’ve opted for shell-on shrimp/prawns so I might use the shells to make a bit of inventory so as to add in. For those who’d slightly keep away from that step use rather less (or the identical, to be trustworthy) with out shells and use a pre-made fish inventory. Alternatively when you’ve got fish bones both from what you’re including or simply from asking the fishmonger, you can also make inventory with that. Do-it-yourself will nearly all the time style higher however I admire it may possibly make a little bit of a scent.

In any other case, it is actually fairly simple to make – you soften the onion, add garlic, peppers and a few herbs then wine, tomato and inventory and prepare dinner down a bit of. Then you definitely thicken it up with the almond and hazelnut flours earlier than including the fish and shellfish. Cowl to allow them to steam and prepare dinner.

Romesco de peix (Catalan fish stew)

This Catalan fish stew is an excellent mixture of fishiness, tomato and the sleek earthiness and aroma from the nut flours and the herbs. It won’t be the prettiest, however it’s so filled with taste you may quickly neglect that. Belief me, you may need to eat each final drop. My husband even described it because the meal of the 12 months up to now, he preferred it that a lot! It is warmly comforting but additionally not too heavy. It is a dish I can hardly imagine I hadn’t made shortly, it is so good. It undoubtedly will not be as lengthy till now we have it once more.

Romesco de peix (Catalan fish stew)

Strive these different Spanish seafood dishes:

Romesco de peix (Catalan fish stew)

Print Recipe

Romesco de peix (Catalan fish stew)

Romesco de peix is a scrumptious fish stew with a tomato-nut sauce as the bottom. Comforting, filling however not heavy, it has been beloved by all now we have shared it with. 

Prep Time20 minutes

Prepare dinner Time40 minutes

Whole Time1 hr

Course: Predominant Course

Delicacies: Spanish

Servings: 2

Energy: 764kcal

Creator: Caroline’s Cooking

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Substances

For inventory (if making personal)

  • shells from shrimp, beneath
  • 1 small carrot
  • ½ small onion
  • 1 stick celery

For foremost stew

  • ½ lb shrimp 225g prawns, shell on weight
  • 1 dried nora pepper or 1 dried ancho/California pepper
  • 2 tablespoon olive oil
  • 1 onion
  • ½ purple pepper
  • 2 cloves garlic (giant)
  • ½ teaspoon fennel seeds
  • ½ teaspoon dried thyme
  • ¾ cup finely chopped tomatoes 180ml (recent or canned)
  • ½ cup white wine 120ml
  • 1 bay leaf
  • ½ teaspoon Spanish paprika (candy)
  • 1 pinch saffron
  • 1 tablespoon tomato paste/puree
  • 1 ½ cups fish inventory or 2c, as wanted, 360-480ml
  • 3 tablespoon floor almonds
  • 3 tablespoon floor hazelnuts
  • 1 lb clams 450g
  • ¾ lb monkfish 340g
  • 1 handful recent parsley roughly chopped

Directions

To make inventory

  • If you’re making your individual inventory, de-shell the shrimp/prawns and put the heads and shells in a pan with the onion, carrot and celery and canopy with round 3-4cups/700-900ml water. Deliver to a boil, cut back the warmth so it simmers and prepare dinner for round 20-30min.

For foremost stew

  • In the meantime, break the dried nora/ancho/Callifornia pepper open and take away the seeds. Break it into items and put it in a small bowl. Cowl with boiling water and go away it to soak round 15min or extra.

  • Whereas it is soaking, finely cube the onion and slice the purple pepper into half-length strips. Finely chop or crush the garlic. Take away any skin-like outer layer from the monkfish and cube into roughly 1in/2.5cm items.

  • Heat the oil in a pan then add the onion. Prepare dinner for round 5min till it begins to melt.

  • Take away the dried pepper from the water it was soaking in and roughly chop.

  • Add the garlic, purple pepper, chopped dried pepper, fennel seeds and thyme to the onion and prepare dinner one other 5min or so. Then add the tomatoes, wine, bay leaf, paprika saffron and tomato paste and stir.

  • Add 1 ½-2 cups/360-480ml of inventory (strained if utilizing your individual as made above) and convey to a simmer. Prepare dinner for round 10-15min till it reduces in quantity a bit of. For those who add within the bigger quantity of inventory, it could have to prepare dinner a bit of longer to cut back extra but it surely ought to deepen the flavour.

  • Subsequent, add the almond and hazelnut flours and stir in nicely to thicken the sauce.

  • Add the clams to the sauce and press them beneath. If they’re bigger clams (like littlenecks), cowl with a lid and permit them to steam a couple of minutes first. When they’re beginning to open add the monkfish and shrimp/prawns and press them gently beneath the sauce and canopy once more. If the clams are smaller, you’ll be able to add every part collectively. Verify at times and switch the fish and shrimp if wanted to get beneath the sauce.

  • As soon as all the fish and seafood has modified translucent and the clams are open (ie they’re cooked), sprinkle over a bit of parsley and serve.

Notes

If not making your individual inventory, you will not want shell-on shrimp/prawns nor the opposite gadgets beneath inventory components listing. If not utilizing shell-on, in idea you want barely much less weight however you don’r must be too exact.

Vitamin

Energy: 764kcal | Carbohydrates: 29g | Protein: 64g | Fats: 38g | Saturated Fats: 4g | Ldl cholesterol: 338mg | Sodium: 1937mg | Potassium: 1554mg | Fiber: 8g | Sugar: 11g | Vitamin A: 6995IU | Vitamin C: 67.5mg | Calcium: 381mg | Iron: 7.7mg

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Romesco de peix (Catalan fish stew)

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