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A large pot of Romesco de Peix, also known as Catalan Fish Stew

Romesco de Peix (Catalan Fish Stew in Romesco Sauce)

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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, Catalan Fish Stew is the perfect midweek meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner, lunch, Main Course
Cuisine Authentic Spanish recipe, Mediterranean, Spain
Servings 6 servings
Calories 599 kcal

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
    toasted almonds in a large frying pan
  • 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
    ingredients for romesco sauce sits in. a blender
  • Buzz for 3-4 minutes or until smooth.
    Blended romesco sauce in a blender
  • 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
    A small bowl of romesco sauce sits with a jar full of romesco sauce in the background

Step 2 - Prepare the fish stew

  • Preheat oven to 180°C/350°F
    An oven dial turned up to 180C
  • 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
    sliced red onion
  • Pour in the homemade romesco sauce and mix well with your hands.
    a dish full of uncooked Romesco de peix (fish stew)
  • Add bay leaves and season to taste.
    2-3 bay leaves
    a dish full of uncooked Romesco de peix (fish stew)
  • Finally, drizzle with some olive oil and bake for 20 minutes.
    1 tablespoon of extra virgin olive oil
    Olive oil is poured into a small clear glass

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
    A large pot of Romesco de Peix is served beside some fresh sprigs of parsley

Video

Keyword 30 minute recipe, 30-minute-meal, Casserole, Catalan Fish Stew, fish, Fish stew, Romesco Sauce, seafood