Romesco Seafood Stew - PCOS-Friendly Recipe
This Romesco Seafood Stew is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 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
Instructions
- 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.
- Pile the parsley, thyme, anchovy, garlic and lemon zest on a cutting board and roughly chop together until well combined.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Nuts.
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Frequently Asked Questions
Yes, this Romesco Seafood Stew recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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