Tarragona-Style Romesco Fish Stew

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A coastal classic from the Tarragona province, this rustic fish stew showcases the famous Catalan romesco sauce—a smoky, nutty blend of dried ñora peppers, toasted almonds, and ripe tomato. Mixed seafood and white fish are gently simmered in the sauce until just opaque, producing a richly colored, deeply savory one-pot meal that begs for crusty bread.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 3.5 gSaturated Fat
• 17 gCarbs
• 4 gFiber
• 6 gSugar
• 42 gProtein
• 780 mgSodium
• 920 mgPotassium
• 180 mgCalcium
• 4.5 mgIron
• 28 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the Romesco Sauce

• 2 dried ñora peppers (or 1 ancho + 1 guajillo)
• 1 small slice day-old rustic bread
• 1/4 cup blanched almonds
• 2 tablespoons hazelnuts
• 1 ripe Roma tomato, halved
• 3 garlic cloves, unpeeled
• 1 small dried cayenne pepper, optional
• 2 tablespoons sherry vinegar
• 3 tablespoons extra-virgin olive oil, plus more for the bread
• 1 teaspoon sweet smoked paprika (pimentón)
• 1/2 teaspoon fine sea salt

For the Seafood Stew

• 3 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 1 cup fish or light seafood stock
• 1 bay leaf
• 1/2 pound cleaned squid, bodies sliced into rings
• 1 pound skinless firm white fish (hake, monkfish, or sea bass), cut into 2-inch chunks
• 1/2 pound large shrimp, shells on
• 1/2 pound mussels, scrubbed and debearded
• 2 tablespoons chopped flat-leaf parsley
• Crusty grilled bread, to serve

Directions

1. Soak the ñora peppers in a bowl of hot water for 15 minutes until pliable. Toast the bread, almonds, and hazelnuts in a dry skillet over medium heat until golden. Char the tomato halves and unpeeled garlic cloves directly over a gas flame or in a dry skillet until blackened in spots, about 4 minutes; peel the garlic.
2. Slit open the soaked ñoras and scrape out the soft flesh, discarding seeds and stems. In a blender or mortar, combine the ñora flesh, toasted bread torn into pieces, almonds, hazelnuts, roasted tomato, peeled roasted garlic, cayenne, vinegar, smoked paprika, salt, and olive oil. Blend to a thick, rustic paste, adding a splash of soaking water if needed; set aside.
3. Pat the fish, shrimp, squid, and mussels very dry and season lightly with salt. Heat 3 tablespoons olive oil in a wide 12-inch earthenware cazuela or deep skillet over medium heat. Add the onion and cook 6 to 8 minutes until soft and translucent, then add the sliced garlic and cook 1 minute more.
4. Pour in the white wine and simmer until reduced by half, about 2 minutes. Stir in the fish stock, bay leaf, and all of the romesco sauce; bring to a gentle simmer and cook 5 minutes to meld the flavors.
5. Add the squid rings and simmer for 3 minutes, as they need a head start. Nestle the white fish chunks into the sauce, spooning some over the top, and simmer gently for 4 minutes without stirring so the fish stays intact.
6. Add the shrimp, pushing them into the sauce, and scatter the mussels around the pan. Cover and cook 3 to 4 minutes, until the shrimp turn pink and the mussels have opened; discard any mussels that remain closed.
7. Remove the bay leaf, taste, and adjust salt. Drizzle with a thread of olive oil and shower with chopped parsley. Bring the cazuela straight to the table and serve immediately with grilled bread for mopping up the sauce.

Cook’s Notes

• Traditional ñora peppers give the deepest, earthiest flavor; substitute with ancho and guajillo only if ñoras are unavailable.
• Resist the urge to stir once the fish goes in—gently spoon sauce over the top to keep fillets intact and tender.
• An earthenware cazuela holds heat best, but a wide enameled cast-iron braiser or sauté pan works well too.
• For an even richer sauce, stir 1 tablespoon of the mussel liquor (strained) into the simmering romesco before adding the seafood.
• Save the shrimp shells to quickly simmer into a quick stock if you have time—they add wonderful depth to the cooking liquid.

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