← All recipes
Spanish · Main
Romesco de Peix Catalan Fish Stew
A Catalan stew built on a toasted almond and paprika base, with saffron, sherry and tomatoes, then loaded with monkfish and mussels. The sauce thickens with the nuts and tastes smoky and deep.
- YieldServes 6
- Hands-on40 min
- Total1 h 12 min
- Difficulty
Ingredients
- ½ cupslivered almonds
- ½ tspsaffron threads
- 60 mlboiling water
- 120 mlextra-virgin olive oil
- 1yellow onion, large, chopped
- 2red bell peppers, large, stems and seeds removed, chopped
- 2½ tspsweet paprika
- 1 tbspsmoked paprika
- 1 leafbay leaf
- 2 tbsptomato paste
- 120 mldry sherry
- 480 mlfish stock
- 1 canchopped tomatoes, 28 oz, with their liquid
- 680 gmonkfish fillets, cut into large pieces
- 450 gmussels, rinsed well and debearded
- to tastekosher salt
- to tasteblack pepper
To serve
- 2 tbspfresh cilantro, finely chopped
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.