Romesco Seafood Stew might be just the European recipe you are searching for. This main course has 1231 calories, 140g of protein, and 52g of fat per serving. This recipe serves 6. It will be a hit at your Autumn event. A mixture of bread, anchovy in pepper, lemon zest, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.
Instructions
1
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.
Ingredients you will need
Chili Pepper
Sauce
Toast
Equipment you will use
Spatula
Pot
2
Add enough water or stock to cover and simmer until the chiles are tender.
Ingredients you will need
Chili Pepper
Stock
Water
3
Transfer the chiles to a food processor with a splash of the cooking liquid.
Ingredients you will need
Chili Pepper
Equipment you will use
Food Processor
1
Heat the EVOO in a pot over medium to medium-high heat.
Ingredients you will need
Extra Virgin Olive Oil
Equipment you will use
Pot
1
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.
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Mussels
Pasta Shells
Shrimp
Stew
Equipment you will use
Oven
2
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.
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Fish Fillets
Extra Virgin Olive Oil
Wrap
Ham
Equipment you will use
Frying Pan
3
Transfer the skillet to the oven and roast until the fish is cooked through, about 5 minutes.
Ingredients you will need
Fish
Equipment you will use
Frying Pan
Oven
4
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.
Ingredients you will need
Bread
Fish
Stew
Equipment you will use
Frying Pan
Bowl
Oven
5
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. Cook's Notes: 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. Reheat over medium heat.
Ingredients you will need
Whole Garlic Cloves
Stew
Seafood
Bread
Extra Virgin Olive Oil
Fish
Meat
Dry Seasoning Rub
6
Pile the parsley, thyme, anchovy, garlic and lemon zest on a cutting board and roughly chop together until well combined.