Romesco Seafood Stew

Romesco Seafood Stew
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.
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Chili PepperChili Pepper
SauceSauce
ToastToast
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SpatulaSpatula
PotPot
2
Add enough water or stock to cover and simmer until the chiles are tender.
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Chili PepperChili Pepper
StockStock
WaterWater
3
Transfer the chiles to a food processor with a splash of the cooking liquid.
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Chili PepperChili Pepper
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Food ProcessorFood Processor
1
Heat the EVOO in a pot over medium to medium-high heat.
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Extra Virgin Olive OilExtra Virgin Olive Oil
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PotPot
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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MusselsMussels
Pasta ShellsPasta Shells
ShrimpShrimp
StewStew
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OvenOven
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 FilletsFish Fillets
Extra Virgin Olive OilExtra Virgin Olive Oil
WrapWrap
HamHam
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Frying PanFrying Pan
3
Transfer the skillet to the oven and roast until the fish is cooked through, about 5 minutes.
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FishFish
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Frying PanFrying Pan
OvenOven
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.
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BreadBread
FishFish
StewStew
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Frying PanFrying Pan
BowlBowl
OvenOven
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.
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Whole Garlic ClovesWhole Garlic Cloves
StewStew
SeafoodSeafood
BreadBread
Extra Virgin Olive OilExtra Virgin Olive Oil
FishFish
MeatMeat
Dry Seasoning RubDry Seasoning Rub
6
Pile the parsley, thyme, anchovy, garlic and lemon zest on a cutting board and roughly chop together until well combined.
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Lemon ZestLemon Zest
AnchoviesAnchovies
ParsleyParsley
GarlicGarlic
ThymeThyme
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Cutting BoardCutting Board
DifficultyExpert
Ready In1 h, 15 m.
Servings6
Health Score98
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