Fish Stew with Peppers, Almonds and Saffron

Romesco de peix

Preparation info
  • Serves


    • Difficulty


Appears in

By Samantha Clark and Samuel Clark

Published 2001

  • About

This is a Catalan fish stew, named after the famous Romesco (nut) sauce from the same region. Any combination of fish may be used for this stew: we like monkfish and clams, but mussels, prawns and other firm fish may be substituted or included.


  • 6 tablespoons olive oil
  • 1 large Spanish onion, roughly chopped
  • 2 garlic cloves, th


In a large saucepan or terracotta ‘cazuela’ (dish), heat the oil over a medium heat. Add the onion and a pinch of salt, and cook the onion, stirring occasionally, until golden and sweet, about 15–20 minutes. Now add the garlic, rosemary, bay and red pepper. When the pepper has softened for at least 10 minutes, add the paprika and tomatoes. Simmer for another 10 minutes, then add the white wine