Romesco de Peix (Catalan Fish Stew): A Symphony of Flavors

 

Romesco de peix, a vibrant Catalan fish stew, is a symphony of rich flavors and textures. Fresh fish bathed in a nutty, smoky, and slightly sweet romesco sauce creates a dish that's both comforting and exciting. Here's your recipe to bring this culinary masterpiece to your table:

Ingredients:

For the Romesco Sauce:

• 60g (½ cup) slivered almonds
• ½ tsp saffron threads
• 60ml (¼ cup) boiling water
• 60ml (¼ cup) extra virgin olive oil
• 1 large onion, chopped
• 2 red capsicums (bell peppers), trimmed, seeded, and chopped
• 2½ tsp sweet paprika
• 1½ tsp smoked paprika
• 1 bay leaf
• 1 tbsp tomato paste
• 300ml dry sherry
• 300ml fish or chicken stock
• 1 x 400g can chopped tomatoes
• Salt and pepper to taste

For the Fish Stew:

• 750g monkfish fillets, cut into 4cm pieces
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp fennel seeds
• 1/2 tsp dried thyme
• 1/2 cup dry white wine
• 1 cup fish or chicken stock
• 1 handful fresh parsley, chopped
• Extra virgin olive oil

Instructions:

1. Make the Romesco Sauce: Preheat oven to 180°C (350°F). Toast almonds on a baking sheet for 5 minutes, stirring halfway, until golden. Transfer to a food processor.
2. Infuse saffron in boiling water for 30 minutes.
3. Heat olive oil in a large saucepan over medium heat. Add onion and cook for 5 minutes until softened. Add red capsicums, sweet paprika, smoked paprika, bay leaf, and cook for another 5 minutes.
4. Stir in tomato paste, sherry, stock, and chopped tomatoes. Bring to a simmer and cook for 20 minutes, stirring occasionally.
5. Add infused saffron and toasted almonds to the food processor. Blend until smooth.
6. Remove bay leaf from the sauce and add the blended romesco mixture. Season with salt and pepper. Simmer for 10 minutes.

Prepare the Fish Stew:

1. Heat olive oil in a large skillet or casserole dish over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, fennel seeds, and thyme. Cook for another minute until fragrant.
3. Add fish pieces and cook for 2-3 minutes per side, until lightly browned.
4. Pour in white wine and fish stock. Bring to a simmer and cook for 5 minutes, or until fish is cooked through.
5. Stir in the prepared romesco sauce and simmer for another 2 minutes.
6. Garnish with chopped parsley and serve hot with crusty bread for dipping.

Tips:

• You can use any type of firm white fish for this recipe, such as cod, halibut, or haddock.
• If you don't have sherry, you can use white wine or even water.
• For a richer flavor, add a few roasted tomatoes to the romesco sauce.
• Serve the stew with roasted potatoes or rice for a complete meal.

Enjoy this delicious and flavorful Romesco de Peix! With its vibrant colors and contrasting textures, it's sure to impress your guests and become a new favorite in your culinary repertoire.