Recipe courtesy of Rachael Ray
Episode: 2 for 1
Print
Romesco Seafood Stew
Total:
1 hr 15 min
Prep:
30 min
Cook:
45 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 15 min
Prep:
30 min
Cook:
45 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Romesco Sauce: 
  • 2 dried pasilla or red New Mexico chile peppers or 1 ancho chile pepper, stemmed and seeded
  • Water or chicken stock, to cover
  • 1/4 cup dry Marcona almonds, toasted
  • 1/4 cup blanched hazelnuts, toasted
  • 1 tablespoon sweet or smoked sweet paprika
  • 4 roasted piquillo peppers packed in water, drained well
  • 2 slices (3/4-to-1-inch thick) stale good-quality white bread, diced
  • 2 cloves garlic, grated or made into a paste
  • 1 large or 2 medium very ripe tomatoes, grated on a box grater
  • Splash of sherry vinegar (about 1 1/2 tablespoons)
  • Kosher salt and freshly ground pepper
  • 1/3 cup EVOO
Stew:
  • 1/4 cup EVOO, plus more for drizzling
  • 1 1/2 pounds small white or yellow potatoes, chopped or quartered
  • Kosher salt and freshly ground pepper
  • 2 small stalks celery, finely chopped
  • 1 large fresh bay leaf
  • 1 onion, finely chopped
  • 1 small bundle fresh parsley, tied with kitchen string
  • 1 cup dry white wine
  • 2 cups chicken or seafood stock
Seafood:
  • 24 small mussels or clams, scrubbed
  • 12 ounces medium shrimp, peeled and deveined
  • EVOO, for drizzling
  • 4 slices Serrano ham
  • 4 thick center-cut pieces cod or other sustainable white fish
  • Sliced crusty bread, for serving
  • Gremolata, recipe follows
  • 1 clove garlic, halved
Gremolata:
  • 1/4 cup fresh parsley leaves
  • 2 fresh thyme sprigs, leaves stripped and chopped
  • 1 anchovy fillet or anchovy in hot pepper
  • 1 clove garlic, grated
  • Zest of 1 lemon

Directions

Seafood:

For the romesco sauce: Toast the chile peppers in a small pot over medium heat, pressing them flat with a metal spatula and turning occasionally. Add enough water or stock to cover and simmer until the chiles are tender. Transfer the chiles to a food processor with a splash of the cooking liquid. Add the almonds, hazelnuts, paprika, piquillos, bread, garlic, tomato, vinegar and some salt and pepper. Turn the processor on and add the EVOO in a slow, steady stream until a thick, almost smooth sauce forms. 

For the stew: Heat the EVOO in a pot over medium to medium-high heat. Add the potatoes and season with salt and pepper. Cook until lightly browned, then add the celery, bay leaf, onions and parsley bundle and cook for 5 minutes. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock and romesco sauce. Bring to a simmer and cook until the potatoes are just tender. 

For the seafood: Add the mussels and shrimp to the stew and cook, covered, until the mussels open and the shrimp are firm and opaque. Discard any unopened shells. 

Meanwhile, preheat the oven to 375 degrees F. 

Heat a drizzle of EVOO in a nonstick skillet over medium-high heat. Wrap the ham around the fish fillets, then add to the skillet and cook until crisp on both sides, about 2 minutes per side. Transfer the skillet to the oven and roast until the fish is cooked through, about 5 minutes. Remove from the oven and let the fish rest in the skillet. Meanwhile, char the bread in the oven. Divide the stew among shallow bowls. Place a piece of fish in the center and top with a spoonful of Gremolata. Rub the charred bread with the cut sides of the garlic clove and drizzle with EVOO; serve on the side. 

Gremolata:

Pile the parsley, thyme, anchovy, garlic and lemon zest on a cutting board and roughly chop together until well combined.

Cook's Note

You can make extra romesco sauce and freeze it. Use it as a base for soup or for topping any grilled or roasted meat or seafood. The stew, without the seafood, can be covered and refrigerated for a make-ahead meal.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Seafood Paella

Recipe courtesy of Tia Mowry

Seafood Gumbo

Recipe courtesy of Justine Simmons

Portuguese Seafood Cataplana

Recipe courtesy of George Gomes Jr.

Braised Oxtail Stew

Recipe courtesy of Venetta Williams

Duck Stew

Recipe courtesy of Emeril Lagasse

Seafood Pajeon Korean Pancake

Recipe courtesy of Judy Joo

Oxtail Stew

Recipe courtesy of Emeril Lagasse

Chicken Stew

Recipe courtesy of Giada De Laurentiis

On TV

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Late Nite Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here