🇪🇸 En Español: Romesco de Peix or Romescada
The Catalunya region in the northeast of Spain is famous for its romesco sauce and this Catalan fish stew is definitely one that you will want to make time and again.
This recipe comes from the Catalonia region of Spain
The Catalans have a long and proud history with a sometimes fiery independent streak. I love Spanish-style cooking and many of my favourite foods come from this region.
While many people think paella is Spain’s national dish, Spaniards themselves think of it as a regional dish from Catalonia.
Some Other Catalan Recipes
Breakfast in Barcelona
Breakfast in Barcelona is often pan con tomate ( tomato bread ) or some other toast with a ham or cheese topping rather like an open sandwich.
Frequently Asked Questions
What fish should I use?
Any firm white fish like monkfish or turbot will do well. You want it to stay whole and not break up as it cooks.
Can I use any shellfish?
Any variety of clams or mussels will do fine.
How long will any leftover fish stew keep for?
3 to 4 days
Let it cool to room temperature and then store it in an airtight container in the fridge. I wouldn’t freeze it, the fish goes mushy.
How do you reheat fish stew?
Gently in a stove top pan.
Catalan Fish Stew has a delicious blend of flavours with almonds, peppers, tomato and garlic and if you go with the full recipe and make your own stock it has a real depth of taste and colour.
Crusty bread, the perfect side dish
Any recipe that is served in a bowl is just crying out for some crusty fresh bread to mop up all those lovely juices. From a simple bowl of soup to stews and casseroles get out the cutting board and slice the perfect accompaniment.
We have the Romans to thank for the tradition of wiping the bowl clean with bread which has survived as fare la scarpetta in Italian cuisine.
It’s definitely one of the best bits of a meal, that and licking the bowl clean.
Other Recipes You Maybe Interested in …..
Catalan Fish Stew
Ingredients
For the stock (if making your own):
- shells from shrimp below
- 1 small carrot
- ½ small onion
- 1 stick celery
For the main stew:
- 225 g prawns shell on weight
- 1 dried Nora pepper
- 2 tablespoon olive oil
- 1 onion
- ½ red pepper
- 2 cloves garlic large
- ½ teaspoon fennel seeds
- ½ teaspoon dried thyme
- 180 ml finely chopped tomatoes fresh or canned
- 120 ml white wine
- 1 bay leaf
- ½ teaspoon Spanish paprika sweet
- 1 pinch saffron
- 1 tablespoon tomato paste/puree
- 480 ml fish stock as needed, 360-480ml
- 3 tablespoon ground almonds
- 3 tablespoon ground hazelnuts
- 450 g clams
- 340 g monkfish or other firm white fish
- 1 handful fresh parsley roughly chopped
Instructions
To make stock
- 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.
For main stew
- 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 leave it to soak around 15min or more.
- 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.
- Warm the oil in a pan then add the onion. Cook for around 5min until it starts to soften.
- Remove the dried pepper from the water it was soaking in and roughly chop.
- 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.
- Add 1 ½-2 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.
- Next, add the almond and hazelnut flours and stir in well to thicken the sauce.
- 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.
- 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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