Recipe courtesy of Rachael Ray
Episode: 2 for 1
Romesco Seafood Stew
Total:
1 hr 15 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 15 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Romesco Sauce: 
Stew:
Seafood:
Gremolata:

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.

IDEAS YOU'LL LOVE

Seafood Gratin

Recipe courtesy of Ina Garten

Beef Stew

Recipe courtesy of Food Network Kitchen

Italian Seafood Salad

Recipe courtesy of Ina Garten

The Ultimate Beef Stew

Recipe courtesy of Tyler Florence

Sopa de Mariscos: Seafood Stew/Soup, Using a Sofrito

Recipe courtesy of Michelle Bernstein

Cannellini Bean and Sausage Stew

Recipe courtesy of Giada De Laurentiis

Irish Stew

Recipe courtesy of Food Network

Oliver's Chicken Stew

Recipe courtesy of Jody Adams

Beefy Stew

Recipe courtesy of Sandra Lee

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking