Recipe: Romescada

Romescada is a rustic seafood stew from Catalan, Spain. Romescada and Romesco sauce are very similar, in ingredients, but differ in method. Romesco sauce is typically pounded together (or whirled in a food processor or blended in a blender), and olive oil is added until the mixture resembles a reddish mayonnaise. However, Romescada is made with adding the individual ingredients one by one, creating a more in depth flavor profile.

What to add to Romescada is endless. Traditionally, the stew has monkfish or any other firm-fleshed white fish, such as sea bass, and any type of shellfish, bivalve, or cephalopod.

I make Romescada with the unreduced lobster stock from Sauce Américaine. That’s super flavorful. Also, I use sourdough for my bread slices.

  • 1 cup blanched almonds
  • 1 cup peeled hazelnuts
  • 4 slices bread, crusts removed
  • 2 medium Spanish onions, finely chopped
  • 4 dried ñora chiles or 2 dried Ancho chiles
  • 2 fresh Fresno peppers, seeds removed and finely chopped
  • 12 canned piquillo peppers, chopped, more if needed
  • 2 tsp Pimentón Dulce (sweet paprika)
  • 8 garlic cloves
  • 2 cups tomato paste
  • 1 cup dry white wine
  • 2 quarts lobster stock/Sauce Américaine, more if needed
  • Salt & freshly ground black pepper
  • Olive oil

Preheat oven to 400°F. Roast nuts and discard any skins. Then boil them for 15 minutes so that they are easy to blend.

In a large stockpot, add olive oil to depth of ¼-inch, fry 4 bread slices slowly on both sides until crisp and golden. Remove bread, drain on paper towel, cut into ½-inch cubes, and set aside. Add chopped onions to pot, season with salt and freshly ground pepper and cook until onion is softened and lightly colored, about 10 minutes. Remove from heat while you do the next step.

Put dried Nora/Ancho chilis in a small pot with water, simmer for 15 minutes, drain, and discard water. Remove stems and seeds.

Put roasted nuts, fried bread, garlic, chilis, Fresno, piquillo, and paprika in a food processor. Blend until it comes to a thick paste, adding more piquillo peppers if necessary to make it catch.

Add mixture from food processor to softened onions and cook over medium-high heat for 5 minutes. Add tomato paste and wine, simmer until mixture has dried out a bit. Add 2 quarts of lobster broth, simmer until slightly thickened, about 10 minutes. Taste for seasoning. If too thick, add more stock.

Sample dishes:

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