Romesco Seafood Stew Recipes

SEAFOOD STEW

Steps:

• Place a Dutch oven over medium-high heat. Add 3 tablespoons olive oil. Add the onions, fennel, carrots and leeks with a large pinch of salt and cook, stirring occasionally, until the vegetables are soft and slightly caramelized, 5 to 8 minutes. Add the water, wine and tomatoes and stir in the olives and orange peel. Season with salt and pepper, reduce the heat to low and simmer for 20 minutes, stirring occasionally.
• Increase the heat to medium and add the clams and mussels. Cover the pot and cook for 2 minutes. Season the shrimp and squid with salt and pepper then add them to the pot. Put the lid back on and cook for another 2 minutes. After 2 minutes, stir and continue to cook in 2-minute increments until all the seafood is cooked through and the clams and mussels have opened up, about 4 more minutes. Remove the orange peels and discard.
• To serve, ladle into bowls, being sure to get an even mix of seafood. Sprinkle some parsley and mint on top and drizzle with olive oil. Serve immediately with crusty grilled bread! (If you like a little heat add a sprinkle of red pepper flakes.)

CATALAN FISH STEW (SUQUET DE PEIX)

Steps:

• Heat a small frying pan on low heat and fry the almonds and garlic for about 3 minutes or so until lightly brown.
• Drain and set aside to cool (while you get the stew going).
• Pound to a paste in a pestle and mortar or pulse in you chopper. Add a touch of fresh olive oil to moisten, if need be.
• Heat a large casserole dish on medium heat and sauté the onions for 2 minutes until soft.
• Add the tomatoes and garlic and cook, stirring often for about 5 minutes, until the tomatoes' juices are drying up.
• Add the potatoes and stir well to coat them.
• Increase the heat and add the wine, followed by the fish stock.
• Sprinkle the saffron all over, stir and bring back to boil.
• Lower heat and simmer for about 10-15 minutes until the potatoes are almost done. We don't want the potatoes too done here as the seafood has yet to go in.
• Lighten the picada slightly with a little bit of the stew (for easier mixing) and add to the casserole, stirring well. The stew will thicken slightly here.
• Add the fish and cook for about 3 minutes.
• Add the prawns and squid and cook for 2 minutes.
• Add the shellfish if using, stir well and cook for just 2-3 minutes more until the clams and mussels have all popped open. Discard any that haven't popped open.
• Serve into individual bowls or take the whole casserole to the table. Sprinkle with the parsley and serve with lots of bread.

ROMESCO SEAFOOD STEW

Steps:

• 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. Add enough water or stock to cover and simmer until the chiles are tender. Transfer the chiles to a food processor with a splash of the cooking liquid. Add the almonds, hazelnuts, paprika, piquillos, bread, garlic, tomato, vinegar and some salt and pepper. Turn the processor on and add the EVOO in a slow, steady stream until a thick, almost smooth sauce forms. For the stew: Heat the EVOO in a pot over medium to medium-high heat. Add the potatoes and season with salt and pepper. Cook until lightly browned, then add the celery, bay leaf, onions and parsley bundle and cook for 5 minutes. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock and romesco sauce. Bring to a simmer and cook until the potatoes are just tender. 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. Discard any unopened shells. Meanwhile, preheat the oven to 375 degrees F. Heat a drizzle of EVOO in a nonstick skillet over medium-high heat. Wrap the ham around the fish fillets, then add to the skillet and cook until crisp on both sides, about 2 minutes per side. Transfer the skillet to the oven and roast until the fish is cooked through, about 5 minutes. Remove from the oven and let the fish rest in the skillet. Meanwhile, char the bread in the oven. Divide the stew among shallow bowls. Place a piece of fish in the center and top with a spoonful of Gremolata. Rub the charred bread with the cut sides of the garlic clove and drizzle with EVOO; serve on the side. Cook's Notes: You can make extra romesco sauce and freeze it. Use it as a base for soup or for topping any grilled or roasted meat or seafood. The stew, without the seafood, can be covered and refrigerated for a make-ahead meal. Reheat over medium heat.
• Pile the parsley, thyme, anchovy, garlic and lemon zest on a cutting board and roughly chop together until well combined.