Romesco de Peix
(Catalan Fish Stew in Romesco Sauce)
Romesco de Peix (Catalan Fish Stew in Romesco Sauce) is a classic recipe hailing from the Catalonia (Cataluña) region in northeastern Spain. The easy one-pot recipe uses fresh chunks of fish, some onion, and plenty of homemade romesco sauce.
The flavors are layered with the rich romesco sauce, plenty of sweet and smoked paprika, and just a touch of fresh herbs and seasoning. This one-pot stew is quick and easy to make and requires only some simple cooking equipment.
Made in 30 minutes, this Catalan Fish Stew is the perfect midweek meal.
This recipe easily makes 4-6 servings, but if you’re looking to bulk it up, serve it alongside some fresh steamed white rice, some boiled potatoes, or lots of fresh bread.
Serving:
4-6 servings
Ready in:
30 Minutes
Skill level:
Easy
Serve with:
Bread or steamed rice
Ingredients you’ll need (makes 4-6 servings)
For the fish
- 35oz (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 and pepper (for seasoning)
- A small handful of rosemary/parsley (optional)
For the romesco sauce
Makes approx. 400ml /13fl. oz.
- 200g/7oz. blanched almonds (or cashews/hazelnuts also work fine)
- 200g/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
Equipment needed
- 1 large 12-inch (30cm) casserole dish or oven tray
- Food processor or blender to make the romesco sauce
Watch step-by-step recipe video
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Romesco de Peix (Catalan Fish Stew in Romesco Sauce)
This recipe originates from Catalan cuisine and is my own unique twist on a classic Catalan fish stew recipe (called Romesco de Peix in Catalan). The premise of the recipe is a rich and warming fish (or seafood) stew cooked in romesco sauce.
It’s common to find authentic recipes bulked up with potatoes, but we prefer to pair back ingredients to just a few simple ingredients: fish, red onion, and homemade romesco sauce.
Deliciously simple and easily made in 30 minutes in one pot, this is the perfect recipe for midweek meals.
What is romesco sauce?
Romesco sauce is best described as a nutty, slightly sweet sauce that is typically used for flavoring seafood and meat dishes.
It’s also used as a tasty sauce for the annual calçots celebration (a type of green onion) that is ceremoniously barbecued to mark the start of warmer weather after winter.
Good news! Romesco sauce is blissfully simple to make and requires very few ingredients;
- Roasted bell peppers
- Tomatoes
- Garlic
- Almonds/cashews/hazelnuts (or other nuts)
- Salt
- Cracked black pepper
- Smoked paprika
- Sweet paprika
- Olive oil
- Sherry vinegar
Romesco sauce origin
Romesco sauce originated along the shores of the Mediterranean sea, in a small port city called Tarragona, around an hour south of Barcelona.
How to make Romesco Sauce
- In a dry pan, lightly toast the blanched almonds on medium-high heat for 5 minutes. Stir well to stop them from burning. Allow almonds to cool before moving on to the next step.
- Add the roasted red peppers, grated tomato, garlic, vinegar, and smoked/sweet paprika, into a blender or food processor along with the toasted almonds.
- Buzz for 3-4 minutes or until smooth.
- Slowly drizzle in the olive oil to achieve the desired consistency. A good texture should slowly drip from a spoon.
- Season with some salt and pepper to taste. You can add some spice with some crushed chili or cayenne pepper as required.
- Carefully pour into jars and seal. Store in the fridge for up to 3-4 days.
Best fish to use
We used fresh fillets of Gallineta (Rosefish in English) which is a rockfish and has firm flesh and attractive red-colored skin. Gallineta has a sweet flavor and isn’t too overpowering. Gallineta is found in the Atlantic Ocean as well as in abundance throughout the Mediterranean Sea, making it a popular choice for cooking here in Spain.
Gallineta is the perfect fish for this recipe, as once baked, the flesh remains in large flakes and it really soaks in the flavors of the romesco sauce.
Alternative fish to use are;
- Black Sea Bass
- Florida Pompano
- Red Porgy
- Cod
- Snapper
Can you add seafood to Romesco de Peix?
Yep, you sure can. It’s quite common to see this recipe served throughout Catalonia with various types of fish, seafood, or shellfish.
Some seafood suggestions;
- Mussels (shells cleaned and beards removed)
- Squid or cuttlefish (tubes cleaned and cut into small pieces)
- Shrimp (heads and shells removed)
- Lobster (tail removed from the shell and cut into pieces)
Check out our Spanish Seafood stew recipes:
One pot Mediterranean Fish Stew (Zarzuela de Mariscos)
Easy one-pot dinner
We love romesco sauce and we always make a double batch whenever we can. That way, your homemade romesco can be stored in the fridge and used for a second dinner. Romesco is great on fish fillets, seafood, meat dishes, and even veggies.
If you’re looking for a quick and easy midweek dinner fix with virtually no extra prep work, make extra romesco sauce when preparing this recipe. Simply add your choice of meat, fish, or veg to a large casserole dish, mix well with the romesco and bake for around 20-30 minutes. The ultimate one-pot dinner is served, and little cleanup is required.
Is Romesco de Peix healthy?
Romesco de Peix is rich, warming, and everything we crave in a meal on a cold winter evening.
This recipe is loaded with fresh ingredients and is essentially part of the Mediterranean diet. When consumed in moderation along with some fresh bread, rice or potatoes it’s a healthy and nutritious meal.
Seafood is high in cholesterol and this recipe has 43% of an adult’s daily allowance of cholesterol. However, white fish is low in LDL cholesterol (the “bad” type) and can help keep cholesterol levels balanced. While this recipe is high in fat (due to the nuts and olive oil) most are “good fats”.
See the nutrition facts for more information below;
Nutrition facts
| Serving size: 200g | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 599 |
| % Daily Value* | |
| Total Fat 39.1g | 50% |
| Saturated Fat 4.8g | 24% |
| Cholesterol 128mg | 43% |
| Sodium 265mg | 12% |
| Total Carbohydrate 16.1g | 6% |
| Dietary Fiber 6.2g | 22% |
| Total Sugars 5.1g | |
| Protein 49g | |
| Vitamin D 0mcg | 0% |
| Calcium 170mg | 13% |
| Iron 3mg | 16% |
| Potassium 1145mg | 24% |
More Fish and Seafood Recipes
Spanish Fish & Seafood Pie
Ready in 1 hour
Mediterranean Fish Stew
Zarzuela de Mariscos
Oven Baked Fish Casserole
with homemade romesco sauce
Romesco de Peix (Catalan Fish Stew in Romesco Sauce)
Equipment
- 1 large 12-inch (30cm) casserole dish or oven tray
- Food processor or blender to make the romesco sauce
Ingredients
For the fish
- 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 and pepper for seasoning
- Small handful of rosemary/parsley optional
For the romesco sauce
- 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
Instructions
Step 1 - Prepare the romesco sauce
- In a dry pan, lightly toast the blanched almonds on medium-high heat for 5 minutes. Stir well to stop them from burning. Allow almonds to cool before moving on to the next step.200 g/7oz. blanched almonds
- Add the roasted red peppers, grated tomato, garlic, vinegar, and smoked paprika, into a blender or food processor along with the toasted almonds.Makes approx. 400ml /13fl. oz., 200 g/7oz. roasted red peppers from a jar, 2 tomatoes, 4 garlic cloves, 1 tbsp sherry vinegar, 1 tsp smoked paprika, 1 tablespoon of sweet paprika
- Buzz for 3-4 minutes or until smooth.
- Slowly drizzle in the olive oil to achieve the desired consistency. A good texture should slowly drip from a spoon. Season with some salt and pepper to taste.50 ml/1.7 fl oz olive oil, Salt and pepper
Step 2 - Prepare the fish stew
- Preheat oven to 180°C/350°F
- Slice your fish fillets into inch-long strips with the skin facing down. Add the fish directly to a large casserole pot.35 oz 1kg fish fillets, scaled with skin on (we used Rosefish, Gallineta in Spanish)
- Finely slice your onion and add that to the pot.2 small red onions
- Pour in the homemade romesco sauce and mix well with your hands.
- Add bay leaves and season to taste.2-3 bay leaves
- Finally, drizzle with some olive oil and bake for 20 minutes.1 tablespoon of extra virgin olive oil
Step 3 - Serve
- Serve hot along with some fresh bread (or cooked white rice or potatoes, if you prefer). Garnish with some freshly chopped parsley or rosemary.Small handful of rosemary/parsley
Video
Cooking Tips and FAQs
How long does Romesco de Peix take to make?
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
What is the best fish to use?
Use fresh fish with firm fillets. Rosefish fillets work well, as do Cod, Snapper, or Rockfish.
Can you use frozen fish fillets?
Fresh fish is better but frozen fish fillets will also work for this recipe. Just thaw the fillets first and make sure to drain all of the water before using the fish. When cooking from frozen be sure to add around 5-7 minutes of extra cooking time.
Can you use seafood with Romesco de Peix?
Yep, you sure can. Shrimp, mussels, and lobster are just a few seafood ingredients often found in this popular stew.
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