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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 has a rich, smoky, nutty flavor with subtle sweetness from roasted peppers and tomatoes. The almonds add body and creaminess, while smoked paprika and garlic give the sauce its signature Catalan flavor.

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

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)

Spanish Seafood Stew (Suquet de Pescado)

Oven baked fish in romesco sauce, tomato, and rosemary

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?

This Catalan fish stew fits perfectly within the Mediterranean diet thanks to its use of olive oil, fish, nuts, tomatoes, and garlic.

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

More Fish and Seafood Recipes

How long does Romesco de Peix take to make?

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

What is Romesco de Peix?

Romesco de Peix is a traditional Catalan fish stew made with white fish simmered in rich romesco sauce. Originating from the Catalonia region in northeastern Spain, the dish combines fresh fish, onions, olive oil, smoked paprika, roasted peppers, tomatoes, garlic, and toasted almonds to create a deeply flavorful Mediterranean seafood stew.

What fish works best in Catalan fish stew?

Firm white fish works best because it holds together well during cooking and absorbs the flavors of the romesco sauce. In this recipe, Rosefish (Gallineta) is used, but other great options include cod, snapper, rockfish, black sea bass, red porgy, and Florida pompano. Fresh fish is always preferred, although thawed frozen fish can also work well.

Is romesco sauce spicy?

Traditional romesco sauce is usually mild rather than spicy. It has a rich, nutty, smoky flavor thanks to roasted peppers, almonds, garlic, olive oil, and smoked paprika. If you prefer extra heat, you can easily add crushed chili flakes or cayenne pepper to spice things up.

Can I make this fish stew ahead of time?

Yes. You can prepare the romesco sauce in advance and store it in the fridge for up to 3–4 days. For the best texture, it’s recommended to cook the fish fresh just before serving. If reheating leftovers, warm the stew gently over low heat to avoid overcooking the fish.

Can I freeze Catalan fish stew?

You can freeze Catalan fish stew, although the texture of the fish may soften slightly after thawing. For best results, freeze the romesco sauce separately and add freshly cooked fish when serving. If freezing the completed stew, allow it to cool completely before storing in airtight containers for up to 2 months.

What should I serve with romesco fish stew?

Romesco de Peix is traditionally served with crusty bread, steamed white rice, or boiled potatoes to soak up the rich romesco sauce. A simple green salad and a glass of chilled Spanish white wine also pair beautifully with this hearty Mediterranean fish stew.

Is this recipe part of the Mediterranean diet?

Yes. This Catalan fish stew fits well within the Mediterranean diet thanks to its use of olive oil, fish, tomatoes, garlic, nuts, and roasted peppers. It’s rich in protein, healthy fats, and fresh ingredients commonly associated with Mediterranean cooking.