Ease of preparation rating: Medium.
Yield: 4-6 servings.
Romesco Sauce
Ingredients:
3 tomatoes, chopped
2 red bell peppers, chopped
Oil, for frying
4 cloves garlic, smashed
5 ounces (140 grams) blanched almonds
4 ounces (110 grams) crusty artisan bread, torn into pieces
5 sprigs fresh parsley
1/4 cup (60ml) sherry vinegar
Salt and pepper
¼ cup olive oil
Method:
Pre-heat oven to 450 F (230 C).
Add tomatoes and red peppers to a lined baking tray.
Roast tomatoes and peppers in the oven for eight to ten minutes, or until slightly charred.
Remove from oven and set aside.
Heat oil in a large heavy-bottomed pot to 375 F (190 C).
Add garlic to the oil and fry for three minutes, or until lightly golden, remove from the oil, drain and set aside.
Add the almonds to the oil and fry for three minutes, until golden brown, remove from oil, drain and set aside.
Add the bread to the oil and fry for three minutes, until golden brown, remove from oil, drain and set aside.
Add the parsley to the oil and fry for 1 minute, or until wilted. Remove, drain and set aside.
Transfer roasted tomatoes, roasted peppers, garlic, almonds, bread, parsley, sherry vinegar, salt and pepper to the bowl of a food processor, pulse while adding the olive oil.
Process into a smooth paste and set aside. Refrigerate until needed.
Romesco de Peix
Ingredients:
1/4 cup (60ml) olive oil
1 large white onion, chopped
2 garlic cloves, thinly sliced
3 bay leaves
1 red bell pepper, sliced
1 green bell pepper, sliced
1 bay leaf
1 teaspoon (5ml) paprika
3 large tomatoes, grated
2 large white flesh potatoes, peeled and chopped
1 tablespoon (15ml) saffron threads
3/4 cup (180ml) white wine
3/4 cup (180ml) fish stock
½ cup (120ml) Romesco Sauce (see recipe)
Salt and pepper
1 pound (454 grams) mussels, rinsed
1 pound (454 grams) large shrimp, peeled and deveined
1 pound (454 grams) halibut fillets, cut into 1-inch chunks
Method:
Heat olive oil in a large skillet over medium-high heat.
Stir in onion, garlic, red peppers, and green peppers and cook for three to four minutes, stirring often, until onions start to soften.
Add bay leaf, paprika and grated tomatoes, and continue cooking for three to four minutes.
Stir in potatoes, saffron, and white wine.
Cook, stirring constantly, for four to five minutes, or until wine reduces by half.
Stir in fish stock and bring to a simmer.
Add Romesco Sauce and season with salt and pepper.
Add mussels, shrimp and halibut, and cover.
Simmer for 5-6 minutes, until shrimp are pink and all mussel shells have opened completely.
Remove from heat and serve immediately.