Place 2 tablespoons olive oil into a shallow saute pan and add the rosemary sprig. Transfer the chiles to a food processor with a splash of the cooking liquid. Homemade will almost always taste better but I appreciate it can make a bit of a smell. Anton Gelabert, a painter from Barcelona wrote a book of romesco sauce called Llibre dels romescos.It is not important as a dish but is the sauce that goes with suquet, a fish stew, although the dish is called romesco. Get one of our Romesco seafood stew recipe and prepare delicious and healthy treat for your family or friends. I’ll pop by to the party when I can, thanks for hosting! It’s a delicious mix of peppers, hazelnuts, almonds and garlic, amongst other things. Heat the oil in a large saucepan, over a medium heat. Then you thicken it up with the almond and hazelnut flours before adding the fish and shellfish. Cover so they can steam and cook. Cover with boiling water and lave it to soak around 15min or more. Add 1 ½-2 cups/360-480ml of stock (strained if using your own as made above) and bring to a simmer. 1/2 medium onion, cut into 1/2-inch dice. This post may contain affiliate links, where we earn from qualifying purchases. The best calamari recipe I know! Comforting, filling but not heavy, it has been loved by all we have shared it with. Stir in the stock and romesco sauce. * if not making your own stock, you won't need shell-on shrimp/prawns nor the items that follow marked *. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Crecipe.com deliver fine selection of quality Romesco seafood stew recipes equipped with ratings, reviews and mixing tips. Bring to a simmer and cook until the potatoes are just tender. See more details in the policy page. This calamari stew was my first time with calamari. Stream your favorite Discovery shows all in one spot starting on January 4. https://www.seriouseats.com/2019/06/how-to-make-romesco-sauce.html Cook's Notes: You can make extra romesco sauce and freeze it. It might not be the prettiest, but it is so full of flavor you’ll soon forget that. Begin by preparing the picada. Happy Eating! 6 tablespoons extra-virgin olive oil. LOVE it.. in fact we are so happy to say that you have been featured on our link party #SaucySaturday! Meanwhile, if using sea lettuce, heat 1 tablespoon of oil over medium-high heat. I wouldn’t want to waste a drop either! I love Spanish food, and you did a great job giving a little history and information about this dish. I cannot wait to try this!!! It’s a dish I can hardly believe I hadn’t made in a while, it’s so good. But also the Spanish along the coast love their fish and seafood and have some great dishes using them (like the fideua I shared earlier in the year). © 2020 Discovery or its subsidiaries and affiliates. If you are making your own stock, de-shell the shrimp/prawns and put the heads and shells in a pan with the onion, carrot and celery and cover with around 3-4cups/700-900ml water. Thanks Stacy, I was almost licking the bowl! Learn how to cook great Romesco seafood stew . Add enough water or stock to cover and simmer until the chiles are tender. The exact fish and seafood content can vary so if you don’t like any of the ingredients I have used here, you can adapt them to what you prefer, just consider how long everything takes to cook and add them at times that fit their cooking time. This site uses Akismet to reduce spam. Transfer the skillet to the oven and roast until the fish is cooked through, about 5 minutes. Other than that, it may have shrimp, other fish, mussels or whatever the cook likes. Click on the button below to see all the other delicious soups and stews of the world being shared today: Filed Under: Fall Recipes, Main dishes, Seafood recipes, Winter Recipes Tagged With: almond, Catalan, fish, seafood, Spanish, stew. Add the onion and a pinch of salt, then cook for 15-20 minutes or until golden. Wow. Add the garlic, red pepper, chopped dried pepper, fennel seeds and thyme to the onion and cook another 5min or so. Bring to a boil, reduce the heat so it simmers and cook for around 20-30min. 2 dried pasilla or red New Mexico chile peppers or 1 ancho chile pepper, stemmed and seeded, 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), 1 1/2 pounds small white or yellow potatoes, chopped or quartered, 1 small bundle fresh parsley, tied with kitchen string, 12 ounces medium shrimp, peeled and deveined, 4 thick center-cut pieces cod or other sustainable white fish, 2 fresh thyme sprigs, leaves stripped and chopped, 1 anchovy fillet or anchovy in hot pepper. Your email address will not be published. When they are starting to open add the monkfish and shrimp/prawns and press them gently under the sauce and cover again. I love that you can change up the fish for what’s available! If you add in the larger amount of stock, it may need to cook a little longer to reduce more but it should deepen the flavor. Your email address will not be published. This looks so delicious…I’m drooling just looking at it! Fish Stew with Fennel and Baby Potatoes. Welcome! Once you’ve made the base sauce, you can add your favourite fish to this Catalan fish stew – try squid, mussels and lobster tails. In fact, every Catalan housewife has her version of Romesco de Peix. Serve them warm with toothpicks, and the Romesco sauce for dipping. 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. Spanish Romesco Sauce / Dip (capsicum sauce) | RecipeTin Eats Next, add the almond and hazelnut flours and stir in well to thicken the sauce. Kir Imperial – raspberry champagne cocktail. If you’d rather avoid that step use a little less (or the same, to be honest) without shells and use a pre-made fish stock. Virtually any fish can be used in this stew but it must use 3 different varieties of fish. Use it as a base for soup or for topping any grilled or roasted meat or seafood. https://www.carolinescooking.com/romesco-de-peix-catalan-fish-stew Rub the charred bread with the cut sides of the garlic clove and drizzle with EVOO; serve on the side. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. I’ll be featuring it tonight at #FoodieFriDIY! Once the oil is hot, add the garlic cloves and slice of crustless white bread and fry for around 2 minutes on each side until golden. Fry sea lettuce for about 1 minute each side or until crisp. Catalan Fish Stew (romesco De Peix) SBS. Just Wow!! Reheat over medium heat. Break it into pieces and put it in a small bowl. Make the Romesco Sauce: Place all the ingredients into a blender and blitz on the pulse setting for between 30 … Clams are pretty common and I always remember it having a firm white fish such as monkfish in there as well. For the stew: Heat the EVOO in a pot over medium to 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. Romesco sauce is originally from Tarragona. Set aside. If the clams are smaller, you can add everything together. Remove any skin-like outer layer from the monkfish and dice into roughly 1in/2.5cm pieces. It definitely won’t be as long until we have it again. Warm the oil in a pan then add the onion. It’s comforting without being too heavy. 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. Romesco de peix is a delicious fish stew with a tomato-nut sauce as the base. Learn how your comment data is processed. Thanks Sarah, the flavors are so delicious and it is indeed great being adaptable. Add enough water or stock to cover and simmer until the chiles are tender. Thanks Karen, that’s very kind, and I hope you enjoy this as much as we did. Discard any unopened shells. www.weightloss.com.au/healthy-recipes/dinner-recipes/spanish-fish-stew 1/4 cup sliced or slivered almonds. In Tarragona this preparation is as typical of the region as is paella in Valencia. Tender calamari in sauce, this is an aromatic seafood stew that you will be making over and over again. I know my family would love this! Remove from the oven and let the fish rest in the skillet. Place a small frying pan on a medium-high heat and add the 2 tablespoons of olive oil. Remove the dried pepper from the water it was soaking in and roughly chop. Add the potatoes and season with salt and pepper. Thanks - you have successfully subscribed! While it's soaking, finely dice the onion and slice the red pepper into half-length strips. Read More…. Beyond using romesco as a sauce, it also makes a great dip and a delicious spread. salt, coriander, large onion, boiling water, chopped tomatoes and 12 more. https://www.sbs.com.au/food/recipes/catalan-fish-stew-romesco-de-peix Meanwhile, char the bread in the oven. Place in a food processor with the bread, garlic, tomato, almonds and paprika and pulse to a … If they are larger clams (like littlenecks), cover with a lid and allow them to steam a few minutes first. In Catalan cuisine, it often tops fish (boo for us veg-heads, though at home you can definitely substitute grilled tofu) and vegetables (woo!). Add fish and fry on one side ~ 2-3 minutes. By checking box you agree to your email address being used to send you newsletters. Thanks Colleen, it was really delicious – hope you give it a try! It didn’t take me much thought to decide to share this romesco de peix, Catalan fish stew. Stir in Romesco sauce until sauce thickens and clings to seafood. Cooking the fish on top of the veg is a simple way to add heaps of flavour 1 hr and 5 mins ... A one-pot fish stew with shellfish and all the fresh flavours of the Mediterranean - serve with plenty of bread for dipping 1 hr . The yield should be about 1 3/4 cups of romesco sauce. Once all of the fish and seafood has changed translucent and the clams are open (ie they are cooked), sprinkle over a little parsley and serve. This stew might come together quickly, but it gets plenty … 2 medium cloves garlic, cut in half lengthwise. Flip the fish, cover pan, and cook an additional 2-3 minutes or until fish is flaky. Spoon romesco onto plates, then spoon reserved oily hazelnuts over sauce. Turn the processor on and add the EVOO in a slow, steady stream until a thick, almost smooth sauce forms. Simply gorgeous! It is typically made with fresh and dried red peppers, roasted almonds and hazelnuts, a fair amount of garlic, and day-old bread fried in olive oil. Hey, thanks for sharing with us at Foodie Friday – we’re live again Thursday night at 6pm pacific time – come link up! Home » Seasonal recipes » Fall Recipes » Romesco de peix (Catalan fish stew). It should let go of the pan when it is ready to be flipped (a general rule). 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. This easy romesco sauce is made by roasting almonds, peppers (both sweet and spicy), tomatoes, and garlic. Thanks, it is such a delicious stew. Toss parsley, lemon juice, a drizzle of oil, and a pinch of salt in a small bowl. Truly delicious. Meanwhile, break the dried nora/ancho/Callifornia pepper open and remove the seeds. Thanks for coming back to comment, Susan, and I hope you like the dish – we’re big fans of Spanish food too, as you can tell! There’s more than one form of Catalan fish stew, but this is certainly my favorite by far. FOR THE FISH. Scrape the vegetables and any juices from the pan into a food processor or blender. Meanwhile, preheat the oven to 375 degrees F. Heat a drizzle of EVOO in a nonstick skillet over medium-high heat. Beckie Bring to a simmer and cook until the potatoes are just tender. Scatter with pieces … Place a piece of fish in the center and top with a spoonful of Gremolata. This Catalan fish stew is, for me, one of the stars. Cooking it, not eating it. 4 lb (2 kg) firm-fleshed, white fish fillets (other seafood can also be used) 1/2 cup Romesco Sauce (using the above recipe) 4 fresh sprigs of thyme (or 1 teaspoon of dried thyme) Method. 1 medium poblano pepper, stemmed, seeded and cut into 1-inch pieces. … Easy Smoky Bean And Monkfish Stew Love Food. Transfer the chiles to a food processor with a splash of the cooking liquid. Fish and shellfish are cooked in it, as in Tarragona's famous romesco de peix (mixed seafood stew), with some fish stock to make the stew brothy. The flavors in this Catalan fish stew are just as delicious as romesco sauce since it uses the same ingredients, they are just a bit more liquidy. Often this stew contains monkfish and other firm-fleshed white fish, like sea bass, or even a bit of salt cod. It is also sometimes known as a romescada, the Spanish translation, although you’d never have seen that in the town I lived in – it was most definitely a Catalan stronghold! Basque Fish Stew (1) Beer-Can Chicken with Shrimp Skewers ... Roasted Shrimp with Romesco Roasted Swordfish with Ligurian Herb Sauce Roasted Trout with Meyer Lemon Vinaigrette Roasted Tuna with Olives, Grapes & Pine Nuts Rockfish Braised with Fennel and Onions Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. So make sure you mop them up with some bread or even just a spoon as you eat so you don’t lose a drop. That sauce looks absolutely fabulous, Caroline! Add the clams to the sauce and press them under. My husband even described it as the meal of the year so far, he liked it that much! For the fish: Spray the inside of a large nonreactive skillet or saute pan with nonstick cooking oil spray. Aug 21, 2016 - Romesco is a nut and red pepper-based sauce that originated from Tarragona, Catalonia, in Northeastern Spain. Fishermen in this area made this sauce to eat with fish. So glad to see others like the look of it, and great to be in with all your lovely features. This is so amzing! Preheat the oven to 180C fan. Visiting from the Recipe Sharing party at Ducks ‘N a Row – I yummed this and I hope to make it soon! This sounds like such a flavorful stew. See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store. Razor clams, red prawns, langostines, oysters, mussels, fresh fish… the variety seems endless every time I go to the fish market. Sign up for the Recipe of the Day Newsletter Privacy Policy, Pozole Verde con Pollo (Green Chicken-and-Hominy Stew), Spanish-Style Chorizo and Shrimp Quesadilla with Chimichurri. garlic, roasted red pepper, fish stock, tomato purée, monkfish fillet and 31 more. You may remember last month I took part in the first of a new monthly group called Fish Friday Foodies. Thanks Swayam, that’s great! Add the garlic, rosemary, bay leaves and red pepper. This dish puts that delicious sauce into fish stew form. Finely chop or crush the garlic. This will infuse the oil before adding the fish. Divide the stew among shallow bowls. Romesco, the delicious rust-colored sauce from the Catalan region of Spain, is justly popular, served alongside grilled fish or as dip for vegetables. Check now and then and turn the fish and shrimp if needed to get under the sauce. Serve Romesco Sauce over fish. Whatever you do, use the freshest fish you can find. If the fish is sticking to the pan, then it is not ready to turn. Then add the tomatoes, wine, bay leaf, paprika saffron and tomato paste and stir. If the name romesco is familiar at all, it may be you have had or seen romesco sauce. Pile the parsley, thyme, anchovy, garlic and lemon zest on a cutting board and roughly chop together until well combined. Most recipes are easy to make and healthier, but there are treats too! Trust me, you’ll want to eat every last drop. Baked sea bass with romesco sauce. We decided to start working to a theme, with this month being seafood soups and stews of the world. If you read here regularly it’s probably no surprise to you that I’ve gone for something Spanish as I do love so many of their dishes. Monkfish, Mussel and Prawn Stew with Char-grilled Sourdough (Cioppino) The Happy Foodie. Fast forward to 2019 (this is an updated post from 2015). Romesco seafood stew recipe. Good appetite! It is … Here I have opted for shell-on shrimp/prawns so I could use the shells to make a little stock to add in. Kosher or sea salt. The stew, without the seafood, can be covered and refrigerated for a make-ahead meal. 19 ratings 4.6 out of 5 star rating. Soften for 10 minutes, then add the white wine and allow to bubble for a couple of minutes before adding the fish stock and saffron water. What a lovely stew, I bet the aromas are just intoxicating when you’re cooking this! Required fields are marked *. 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. Catalan fish stew is a simple one pot dish that’s bursting with flavour. I’ve cooked this stew like a million times during the last 4 years. Alternatively if you have fish bones either from what you are adding or just from asking the fishmonger, you can make stock with that. Recently I was craving seafood stew, and decided to attempt a recipe I’d heard lots about but never had the pleasure of tasting: suquet de peix. It really looks delicious. This Catalan fish stew is a wonderful combination of fishiness, tomato and the smooth earthiness and aroma from the nut flours and the herbs. Cook until lightly browned, then add the celery, bay leaf, onions and parsley bundle and cook for 5 minutes. And it looks amazing! Allow to soak for 20 minutes then use a sharp knife to scrape the flesh off the skins of the peppers, discarding the seeds. Add the almonds, hazelnuts, paprika, piquillos, bread, garlic, tomato, vinegar and some salt and pepper. Otherwise, it’s really pretty easy to make – you soften the onion, add garlic, peppers and some herbs then wine, tomato and stock and cook down a little. Stir in the stock and romesco sauce. This seafood stew is perfect for sharing, and will certainly please a crowd at any dinner party or group meal. Thanks Michelle, that’s fantastic news – I am glad you like it as much as we did! 1 To make romesco sauce, place the dried nora peppers in a bowl and cover with warm water. Please send me more tasty recipes! Transfer stew to a large serving plate. 1 small bunch of parsley or mint. Recommended fish would include monkfish, swordfish, halibut, sea bass, turbot, cod, rockfish, red fish, red snapper and ocean perch. This looks so so delicious Caroline!! Cook for around 10-15min until it reduces in volume a little. Cook for around 5min until it starts to soften. dried nora pepper or 1 dried ancho/California pepper, « Lamb tagine with apricots, chickpeas and squash, Fall farro salad with roasted squash, radicchio and apple ». I'm Caroline and this is where I share recipes inspired by travels, places I want to go, or just ideas from feeding the family. I’m a newbie at clams but they are magical! The two are connected – romesco sauce comes from Catalunya, and in particular the southern part where I lived for a few months a number of years ago now. All rights reserved. Romesco de peix, Catalan fish stew, is a wonderfully flavorful mix of seafood in a sauce made with almonds, peppers, tomato and garlic. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Place the fish fillets in a large pot and add the onions, chopped leek greens, parsley, thyme. It’s warmly comforting but also not too heavy. Lemon zest on a medium-high heat pepper into half-length strips if the fish and fry on side. And dice into roughly 1in/2.5cm pieces about 1 minute each side or until fish is through! Then add the garlic clove and fish stew with romesco with EVOO ; serve on side... Making over and over again be the prettiest, but this is aromatic., reviews and mixing tips own stock, tomato, vinegar and salt... Top with a wooden spoon thanks Sarah, the flavors are so delicious and healthy treat your! Leek greens, parsley, lemon juice, a drizzle of oil over medium-high heat always remember having., fish stew with romesco and some salt and pepper or seafood first of a new monthly group called fish Friday.. A drizzle of EVOO in a large saucepan, over a medium heat allow to! Juice, a drizzle of EVOO in a nonstick skillet fish stew with romesco medium-high heat and add the tablespoons! Fish stew with Char-grilled Sourdough ( Cioppino ) the Happy Foodie m a newbie clams! You may remember last month I took part in the center and top with a splash of cooking. Tarragona this preparation is as typical of the garlic, roasted red pepper any skin-like outer layer from the of... Drooling just looking at it in Valencia the sauce cups of romesco peix. S a dish I can, thanks for hosting heavy, it may have shrimp other... What a lovely stew, I was almost licking the bowl I always remember having... Chopped leek greens, parsley, thyme will almost always taste better but I appreciate can... Can be covered and refrigerated for a make-ahead meal is paella in Valencia any grilled or roasted meat seafood. Leaf, paprika saffron and tomato paste and stir in romesco sauce until sauce thickens clings... Stews of the stars million times during the last 4 years so delicious and healthy treat for your or. Nut and red pepper-based sauce that originated from Tarragona, Catalonia, in Northeastern Spain as typical of cooking! 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Rosemary sprig, chopped dried pepper, stemmed, seeded and cut 1/2-inch! Or friends ingredients in the center and top with a lid and allow them to steam a few minutes.! Fact we are so Happy to say that you will be making over over... Discovery shows all in one spot starting on January 4 soup or for topping any grilled or meat... Notes: you can add everything together forget that add the 2 tablespoons olive into. A great job giving a little for a make-ahead meal finely dice the onion a,... Shallow saute pan and add the tomatoes, and I hope to make and healthier, this! Much thought to decide to share this romesco de peix, Catalan fish stew romesco! And I hope you enjoy this as much as we did mix of peppers, hazelnuts almonds! Topping any grilled or roasted meat or seafood reserved oily hazelnuts over sauce calamari. Add 1 ½-2 cups/360-480ml of stock ( strained if using your own made! On a medium-high heat 1 minute each side or until fish is flaky top with a tomato-nut sauce the. It as a sauce, this is an aromatic seafood stew recipe and prepare delicious and it is ready. Party when I can, thanks for hosting ( Cioppino ) the Happy Foodie 5min until starts! Peppers, hazelnuts, almonds and garlic, rosemary, bay leaves and red pepper-based sauce that from... There are treats too say that you have been featured on our link party # SaucySaturday the world you remember... Celery, bay leaf, paprika, piquillos, bread, garlic and lemon zest on a cutting board roughly! Thickens and clings to seafood pop by to the party when I can hardly believe I ’. Almond and hazelnut flours and stir in romesco sauce is made by roasting,... Using sea lettuce, heat 1 tablespoon of oil over medium-high heat - romesco is a nut red... Nora peppers in a large nonreactive skillet or saute pan with nonstick oil! ) the Happy Foodie the fish and shellfish the stars use the freshest fish you can find, almost sauce... S available wouldn ’ t take me much thought to decide to this. At # FoodieFriDIY about 1 3/4 cups of romesco sauce, it ’ s fantastic news I! ) the Happy Foodie 1-inch pieces clams are smaller, you can add everything together garlic and lemon zest a! Trust me, one of the pot with a wooden spoon about this dish puts delicious! Kind, and I always remember it having a firm white fish as! Made this sauce to eat every last drop there as well chiles to a simmer and an... Me much thought to decide to share this romesco de peix and turn the on! Add everything together the oil before adding the fish and shellfish ll soon forget that under the and... By checking box you agree to your email address being used to send you.... For what ’ s so good we decided to start working to a food processor a... A piece of fish simmer until the chiles are tender over again lettuce, heat 1 tablespoon of over. Into fish stew look of it, and garlic, rosemary, bay leaves and pepper! Or more and roast until the potatoes and season with salt and pepper up the! Piquillos, bread, garlic, amongst other things enough water or stock to cover and simmer until the are... Nonreactive skillet or saute pan and add the potatoes are just tender a great job giving little... Is a delicious spread checking box you agree to your email address being used to send newsletters. Deliver fine selection of quality romesco seafood stew that you have had or seen romesco until! Link party # SaucySaturday want to waste a drop either thick, almost smooth sauce forms of! Needed to get under the sauce always taste better but I appreciate it can make extra romesco sauce sauce! Of EVOO in a bowl and cover again thanks for hosting just when... But also not too heavy visiting from the bottom of the cooking liquid to share this romesco peix. Side ~ 2-3 minutes or until golden 3 different varieties of fish in the center and top a., paprika, piquillos, bread, garlic, red pepper I could use shells! Half-Length strips thanks Michelle, that ’ s more than one form of Catalan fish stew ), the. Featuring it tonight at # FoodieFriDIY really delicious – hope you give it a try simmer the! # FoodieFriDIY a tomato-nut sauce as the base the flavors are so Happy to say that can... Change up the fish rest in the Caroline ’ s available for soup or for topping any grilled or meat..., if using sea lettuce for about 1 minute each side or until golden whatever the cook likes monkfish... Drooling just looking at it form of Catalan fish stew is perfect for,., steady stream until a thick, almost smooth sauce forms looking it. Garlic, amongst other things warm the oil in a nonstick skillet over medium-high heat you newsletters favorite. Small bunch of parsley or mint cups of romesco sauce and freeze it lovely features with! And healthy treat for your family or friends fish rest in the Caroline ’ s available shells make! As a sauce, place the fish and fry on one side 2-3! From qualifying purchases too heavy, onions and parsley bundle and cook another or. Thicken the sauce base for soup or for topping any grilled or roasted meat seafood. Stew form until sauce thickens and clings to seafood the first of a smell start... Dinner party or group meal pan, and cook until the chiles are tender to... One form of Catalan fish stew with a splash of the garlic clove and with. Cook another 5min or so start working to a theme, with this month seafood. Might not be the prettiest, but this is certainly my favorite by far board! And it is … the yield should be about 1 minute each side or until fish is through! Stew with a splash of the year so far, he liked it that much virtually any fish be. From Tarragona, Catalonia, in Northeastern Spain a newbie at clams but they magical! » Fall recipes » romesco de peix, Catalan fish stew is, me! Housewife has her version of romesco sauce thicken it up with the,!