Romesco de Peix (Catalan Fish Stew in Romesco Sauce)

Name: Romesco de Peix (Catalan Fish Stew in Romesco Sauce)
Ingredients: 35 oz 1kg fish fillets, scaled with skin on (we used Rosefish, Gallineta in Spanish); 2 small red onions (sliced fine); 1 tablespoon of extra virgin olive oil; 2-3 bay leaves; Salt; pepper; Small handful of rosemary/parsley (optional); Makes approx. 400ml /13fl. oz.; 200 g/7oz. blanched almonds (or cashews/hazelnuts also work fine); 200 g/7oz. roasted red peppers from a jar (drained); 2 tomatoes (grated, and skin removed); 4 garlic cloves; 1 tbsp sherry vinegar (optional); 1 tsp smoked paprika; 1 tablespoon of sweet paprika; 50 ml/1.7 fl oz olive oil

thespanishradish.com

Romesco de Peix (Catalan Fish Stew in Romesco Sauce) is a classic Spanish seafood recipe that can be whipped up in one pot in around 30 minutes!

View full recipe on thespanishradish.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at thespanishradish.com.

Share this recipe:

Cooking tools:

Blender
Pot
Stove
Chef's knife
Cutting board
Wooden spoon
Measuring spoon
Ladle
Serving bowl

Ingredients

35 oz 1kg fish fillets, scaled with skin on (we used Rosefish, Gallineta in Spanish)
2 small red onions (sliced fine)
1 tablespoon of extra virgin olive oil
2-3 bay leaves
Salt
pepper
Small handful of rosemary/parsley (optional)
Makes approx. 400ml /13fl. oz.
200 g/7oz. blanched almonds (or cashews/hazelnuts also work fine)
200 g/7oz. roasted red peppers from a jar (drained)
2 tomatoes (grated, and skin removed)
4 garlic cloves
1 tbsp sherry vinegar (optional)
1 tsp smoked paprika
1 tablespoon of sweet paprika
50 ml/1.7 fl oz olive oil