Mediterranean Cod and Scallop Stew with Romesco Crostini

This elegant seafood stew brings the flavors of the French Riviera to your table. Tender roasted cod and perfectly seared scallops rest in a fragrant broth infused with herbes de Provence, orange zest and basil. Hearty potatoes and carrots create a satisfying base, while crispy baguette crostini slathered with smoky romesco aioli add a delightful crunch.

Despite its sophisticated taste, this dish comes together in under an hour. The broth is simmered with tomato paste and seafood stock for depth, then finished with a touch of crème fraîche for richness. Perfect for a special dinner or when you want to impress without spending hours in the kitchen.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

10 ounce Seasoned Precooked Potato SlicesView ingredient guideLike ingredientDislike ingredient

3 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Romesco SauceView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

8 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

20 ounce Icelandic CodView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.5 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in top position. Thinly slice chives. Halve, peel and dice onion. Trim, peel and dice carrot. Zest half the orange to get about ¼ tsp zest (½ tsp for 4 servings); save remaining orange for another use.
2. In a small bowl, combine mayonnaise, crème fraîche, half the chives and half the romesco sauce. Set aside.
3. Slice baguette diagonally into 8 slices (16 for 4 servings). Arrange on a baking sheet and drizzle with oil. Toast on top rack until golden brown, 5-10 minutes. Transfer crostini to a plate; reserve baking sheet.
4. Heat a large drizzle of oil in a medium pot over medium-high heat. Add onion, carrot, garlic powder, 1 tsp herbes de Provence (2 tsp for 4 servings), salt and pepper. Cook, stirring, until softened, 3-5 minutes. Add tomato paste and cook 30-60 seconds until fragrant.
5. Stir in potatoes, seafood stock concentrates, orange zest, half the basil paste (all basil paste for 4 servings) and 1¾ cups water (3½ cups for 4). Bring to a boil, then reduce heat to medium; simmer until slightly thickened, 6-8 minutes. Reduce heat to low; season with salt and pepper. Keep warm.
6. Pat cod dry; season with salt and pepper. Lightly oil reserved baking sheet; place cod on sheet. Bake on top rack until fish flakes easily, 10-12 minutes.
7. While cod cooks, pat scallops dry; remove side muscle and season with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add scallops and cook until opaque, 2-3 minutes per side. Transfer to a plate and tent with foil.
8. Spread romesco aioli over crostini. Divide vegetables and broth among bowls. Top with cod and scallops. Garnish with remaining chives. Serve with romesco crostini.

Recipe Tips

FAQ

Can I use a different fish instead of cod?

Yes, any firm white fish like halibut or haddock works well. Adjust cooking time as needed.

Can I make this dairy-free?

Substitute the crème fraîche with a dairy-free sour cream or omit it and use a vegan mayonnaise for the aioli.

How do I store leftovers?

Store seafood and broth separately in airtight containers in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish.