Ingredients:
- 4 roasted piquillo peppers packed in water, drained well
- 2 slices (3/4-to-1-inch thick) stale good-quality white bread, diced
- splash of sherry vinegar (about 1 1/2 tbsp)
- 1 small bundle fresh parsley, tied with kitchen string
- sliced crusty bread , for serving
- gremolata , recipe follows
- 1 anchovy
Directions:
- Seafood:
- 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. Add enough water or stock to cover and simmer until the chiles are tender. Transfer the chiles to a food processor with a splash of the cooking liquid. Add the almonds, hazelnuts, paprika, piquillos, bread, garlic, tomato, vinegar and some salt and pepper. Turn the processor on and add the EVOO in a slow, steady stream until a thick, almost smooth sauce forms.
- For the stew: Heat the EVOO in a pot over medium to medium-high heat. Add the potatoes and season with salt and pepper. Cook until lightly browned, then add the celery, bay leaf, onions and parsley bundle and cook for 5 minutes. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock and romesco sauce. Bring to a simmer and cook until the potatoes are just tender.
- 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. Discard any unopened shells.
- Meanwhile, preheat the oven to 375 degrees F.
- 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. Transfer the skillet to the oven and roast until the fish is cooked through, about 5 minutes. 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. 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.
- Gremolata:
- Pile the parsley, thyme, anchovy, garlic and lemon zest on a cutting board and roughly chop together until well combined.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1139.91 Kcal (4773 kJ) | ||
| Calories from fat | 537.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.69g | 92% | |
|---|---|---|---|
| Cholesterol | 193.6mg | 65% | |
| Sodium | 1408.73mg | 59% | |
| Potassium | 1818.59mg | 39% | |
| Total Carbs | 73.65g | 25% | |
| Sugars | 10.25g | 41% | |
| Dietary Fiber | 11.92g | 48% | |
| Protein | 58.08g | 116% | |
| Vitamin C | 68.7mg | 115% | |
| Vitamin A | 5.1mg | 170% | |
| Iron | 9.4mg | 52% | |
| Calcium | 218.8mg | 22% | |
| Amount Per 100 g | |||
| Calories | 164.29 Kcal (688 kJ) | ||
| Calories from fat | 77.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.6g | 92% | |
|---|---|---|---|
| Cholesterol | 27.9mg | 65% | |
| Sodium | 203.04mg | 59% | |
| Potassium | 262.11mg | 39% | |
| Total Carbs | 10.61g | 25% | |
| Sugars | 1.48g | 41% | |
| Dietary Fiber | 1.72g | 48% | |
| Protein | 8.37g | 116% | |
| Vitamin C | 9.9mg | 115% | |
| Vitamin A | 0.7mg | 170% | |
| Iron | 1.4mg | 52% | |
| Calcium | 31.5mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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