Ingredients

IngredientsROMESCO SAUCE:

• 2 dried pasilla or red New Mexico chile peppers or 1 ancho chile pepper, stemmed and seeded
• Water or chicken stock, to cover
• 1/4 cup dry Marcona almonds, toasted
• 1/4 cup blanched hazelnuts, toasted
• 1 tablespoon sweet or smoked sweet paprika
• 4 roasted piquillo peppers packed in water, drained well

• 2 slices (3/4-to-1-inch thick) stale good-quality white bread, diced
• 2 cloves garlic, grated or made into a paste
• 1 large or 2 medium very ripe tomatoes, grated on a box grater
• Splash of sherry vinegar (about 1 1/2 tablespoons)
• Kosher salt and freshly ground pepper
• 1/3 cup EVOO

STEW:

• 1/4 cup EVOO, plus more for drizzling
• 1 1/2 pounds small white or yellow potatoes, chopped or quartered
• Kosher salt and freshly ground pepper
• 2 small stalks celery, finely chopped
• 1 large fresh bay leaf

• 1 onion, finely chopped
• 1 small bundle fresh parsley, tied with kitchen string
• 1 cup dry white wine
• 2 cups chicken or seafood stock

SEAFOOD:

• 24 small mussels or clams, scrubbed
• 12 ounces medium shrimp, peeled and deveined
• EVOO, for drizzling
• 4 slices Serrano ham

• 4 thick center-cut pieces cod or other sustainable white fish
• Sliced crusty bread, for serving
• Gremolata, recipe follows
• 1 clove garlic, halved

GREMOLATA:

• 1/4 cup fresh parsley leaves
• 2 fresh thyme sprigs, leaves stripped and chopped
• 1 anchovy fillet or anchovy in hot pepper

• 1 clove garlic, grated
• Zest of 1 lemon

Description

Cooking Channel Serves Up This Romesco Seafood Stew Recipe Recipe From .Rachael Ray Plus Many Other Recipes At CookingChannelTV.com.

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