Romesco de peix (Catalan fish stew)

Name: Romesco de peix (Catalan fish stew)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mediterranean, Spanish, European
Ingredients: 1/2 lb prawns/shrimp (225g, shell on*); 1 small carrot*; 1/2 small onion*; 1 stick celery*; 1 dried nora pepper or 1 dried ancho/California pepper; 2 tbsp olive oil; 1 onion; 1/2 red pepper; 2 cloves garlic ((large)); 1/2 tsp fennel seeds; 1/2 tsp dried thyme; 3/4 cup finely chopped tomatoes (180ml (fresh or canned)); 1/2 cup white wine (120ml); 1 bay leaf; 1/2 tsp Spanish paprika ((sweet)); 1 pinch saffron; 1 tbsp tomato paste/puree; 1 1/2 cups fish stock (or 2c, as needed, 360-480ml); 3 tbsp ground almonds; 3 tbsp ground hazelnuts; 1 lb clams (450g); 3/4 lb monkfish (340g); 1 handful fresh parsley (, roughly chopped)

11 steps

Prep:20minCook:40min

Romesco de peix is a delicious fish stew with a tomato-nut sauce as the base. Comforting, filling but not heavy, it has been loved by all we have shared it with.

Updated at: Thu, 17 Aug 2023 13:00:07 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories612.6 kcal (31%)

Total Fat33.5 g (48%)

Carbs27.2 g (10%)

Sugars9.8 g (11%)

Protein43.1 g (86%)

Sodium787.7 mg (39%)

Fiber7.3 g (26%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

* if not making your own stock, you won't need shell-on shrimp/prawns nor the items that follow marked *.

Step 2

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. Bring to a boil, reduce the heat so it simmers and cook for around 20-30min.

Step 3

Meanwhile, break the dried nora/ancho/Callifornia pepper open and remove the seeds. Break it into pieces and put it in a small bowl. Cover with boiling water and lave it to soak around 15min or more.

Step 4

While it's soaking, finely dice the onion and slice the red pepper into half-length strips. Finely chop or crush the garlic. Remove any skin-like outer layer from the monkfish and dice into roughly 1in/2.5cm pieces.

Step 5

Warm the oil in a pan then add the onion. Cook for around 5min until it starts to soften.

Step 6

Remove the dried pepper from the water it was soaking in and roughly chop.

Step 7

Add the garlic, red pepper, chopped dried pepper, fennel seeds and thyme to the onion and cook another 5min or so. Then add the tomatoes, wine, bay leaf, paprika saffron and tomato paste and stir.

Step 8

Add 1 1/2-2 cups/360-480ml of stock (strained if using your own as made above) and bring to a simmer. Cook for around 10-15min until it reduces in volume a little. 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.

Step 9

Next, add the almond and hazelnut flours and stir in well to thicken the sauce.

Step 10

Add the clams to the sauce and press them under. If they are larger clams (like littlenecks), cover with a lid and allow them to steam a few minutes first. When they are starting to open add the monkfish and shrimp/prawns and press them gently under the sauce and cover again. If the clams are smaller, you can add everything together. Check now and then and turn the fish and shrimp if needed to get under the sauce.

Step 11

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.

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