Seafood Stew with Potatoes, Garlic and Nuts

Name: Seafood Stew with Potatoes, Garlic and Nuts (Romesco de Peix)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 4 tbsp plain (all-purpose) flour seasoned with a little salt; 4 tbsp plain (all-purpose) flour seasoned with a little salt; 600 ml/1 pint/2½ cups fish stock; 450 g/1 lb potatoes, peeled and sliced; Juice of ½ lemon, or to taste; 1 tbsp fresh flat-leaf parsley, finely chopped; Crusty bread, to serve; 900 g/2 lb assorted firm fleshed fish, such as monkfish (angler fish), scorpion fish, halibut, rock fish or bass, boned, skinned and cut into small pieces; 900 g/2 lb assorted firm fleshed fish, such as monkfish (angler fish), scorpion fish, halibut, rock fish or bass, boned, skinned and cut into small pieces; 900 g/2 lb assorted firm fleshed fish, such as monkfish (angler fish), scorpion fish, halibut, rock fish or bass, boned, skinned and cut into small pieces; 900 g/2 lb assorted firm fleshed fish, such as monkfish (angler fish), scorpion fish, halibut, rock fish or bass, boned, skinned and cut into small pieces; 900 g/2 lb assorted firm fleshed fish, such as monkfish (angler fish), scorpion fish, halibut, rock fish or bass, boned, skinned and cut into small pieces; 900 g/2 lb assorted firm fleshed fish, such as monkfish (angler fish), scorpion fish, halibut, rock fish or bass, boned, skinned and cut into small pieces; 900 g/2 lb assorted firm fleshed fish, such as monkfish (angler fish), scorpion fish, halibut, rock fish or bass, boned, skinned and cut into small pieces; 900 g/2 lb assorted firm fleshed fish, such as monkfish (angler fish), scorpion fish, halibut, rock fish or bass, boned, skinned and cut into small pieces; 4 tbsp Romesco Sauce; 2 tbsp olive oil; 8 raw prawns (shrimp); 8 raw prawns (shrimp); 1 fresh flat-leaf parsley sprig; 12 live mussels, cleaned and prepared; Salt; 50 ml/2 fl oz/¼ cup dry white wine

Romesco de Peix

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

The most fabulous combination of Mediterranean seafood and a rich sauce of peppers and nuts. Romesco is an institution in the province of Tarragona, in southern Catalonia. The dish stirs up memories of late summer lunches after a morning on the beach; tables under shady awnings, sunglasses and sarongs, chilled rosé wine and a plate of gloriously sweet, fresh fish.

You could really push the boat out and add lobster, scampi, clams and squid too. It’s really a case of using the

Ingredients

Europe
Spain
Tarragona
Navarre
Asturias
Galicia
Lunch
Fish course
Pescatarian
Mediterranean
Catalonia
Summer

Ingredients

Method