Romesco Cod Stew
 
 
Ingredients
  • 1 ½ pounds fingerling potatoes, sliced in half lengthwise
  • olive oil
  • salt and pepper
  • ⅓ cup sliced toasted almonds
  • 1 7½ ounce jar sundried tomatoes packed in olive oil, drained, oil reserved
  • ½ cup coarsely chopped drained roasted red peppers from jar or can
  • 2 garlic cloves, chopped
  • 1½ teaspoons smoked paprika
  • 1 tablespoon Sherry wine
  • 1 teaspoon white wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 cup clam juice
  • 2 pounds cod, cut in 2-inch pieces
  • Chopped fresh parsley (optional)
Instructions
  1. Preheat oven to 400 degrees F. Place potatoes on a rimmed baking sheet and toss with olive oil, salt and pepper to coat. Roast until golden brown and crisp on the outside and soft on the inside, stirring from time to time, about 20 to 30 minutes.
  2. While the potatoes roast, chop nuts and garlic in food processor; add sundried tomatoes, ¼ cup of the reserved oil, peppers, garlic, paprika, Sherry, vinegar, salt, and cayenne, then puree. Add clam juice and puree until smooth.
  3. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add the pieces of cod and cook until golden brown, about 2 minutes per side. Add Romesco sauce to the skillet and bring to boil; reduce heat to medium-low, cover, and simmer until cod is opaque in center, about 2 minutes.
  4. To serve, divide potatoes between four bowls. Spoon Romesco-cod stew over; sprinkle with parsley, if desired, and serve.
Recipe by Allons-Eat! at https://www.allonseat.com/romesco-cod-stew/