Best 5 Shrimp And Salt Cod Ravioli With Yellow Pepper Romesco Sauce Recipes

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Indulge in a culinary journey with our delectable shrimp and salt cod ravioli, a symphony of flavors that will tantalize your taste buds. Each ravioli is a delicate package of succulent shrimp and tender salt cod, enveloped in a velvety pasta dough. The dish is elevated by a vibrant yellow pepper romesco sauce, a rich and flavorful accompaniment that adds a touch of smokiness and sweetness. Discover the art of crafting this exquisite dish with our step-by-step guide, ensuring each ravioli is cooked to perfection. As you explore the nuances of this recipe, you'll also find variations for a flavorful seafood broth and a zesty salsa verde, offering you a range of culinary options to suit your preferences. Whether you're a seasoned chef or a home cook seeking a new culinary adventure, this shrimp and salt cod ravioli with yellow pepper romesco sauce is sure to impress. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure!

Here are our top 5 tried and tested recipes!

SHRIMP AND SALT COD RAVIOLI WITH YELLOW PEPPER ROMESCO SAUCE



Shrimp and Salt Cod Ravioli with Yellow Pepper Romesco Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 60 (2-inch) ravioli

Number Of Ingredients 26

2 cups all-purpose flour
2 teaspoon kosher salt
2 large eggs
2 large egg yolks
Splash heavy cream
4 tablespoons olive oil, plus 1/4 cup
6 cloves garlic, peeled
1 yellow pepper, roasted, peeled and seeded
2 yellow tomatoes, halved
1 slice white bread, crust removed, cut into small cubes
1 ancho chile, soaked in boiling water until soft, seeded and coarsely chopped
1 New Mexican chile, soaked in boiling water until soft, seeded and coarsely chopped
1/2 cup red wine vinegar
1/4 cup toasted almonds
1 tablespoon honey
Salt and freshly ground black pepper
1 pound salt cod
1/4 cup olive oil
6 cloves garlic, coarsely chopped
2 shallots, finely sliced
30 large shrimp, peeled and deveined
2 baking potatoes, cooked, pureed and kept warm
1 1/2 cups heavy cream
Salt and freshly ground black pepper
Pasta dough sheets
2 eggs mixed with 2 tablespoons water, for egg wash

Steps:

  • For the pasta dough: Put the flour and salt in the bowl of a stand mixer fitted with the dough hook and stir briefly to combine. With mixer on, add the egg and egg yolk and continue to mix until well combined. Add just enough cream to make a smooth dough (it should not be sticky). Wrap dough in plastic and chill for at least 1 hour.
  • Cut the dough into 4 pieces. Keep the dough covered with plastic wrap while working with 1 piece at a time. Press the dough into a rectangle on a lightly floured surface and roll in through a pasta machine set at the widest setting, 2 or 3 times. Reduce the setting and run a few more times until the dough is as thin as possible. Place on a floured surface and keep covered.
  • For the sauce: Heat the oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 to 3 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Place all sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the almonds and process until finely chopped. Add the honey and season, to taste, with salt and pepper.
  • For the filling: In a large bowl cover the dried cod with cold water and let soak in the refrigerator for 12 to 48 hours, (depending on the saltiness of the cod), changing the water frequently.
  • Bring a medium pot of water to a simmer. Remove the salt cod from the soaking water and place in the simmering water. Poach for 8 to 10 minutes; let cool in the liquid for another 10 to 15 minutes. Remove from poaching liquid; discard any bones and coarsely chop.
  • Heat 2 tablespoons of the olive oil in a medium saute pan over medium-high heat. Add the garlic and shallots and cook until soft. Remove the garlic and shallots to a plate. Add the remaining 2 tablespoons of oil to the pan and lightly saute the shrimp for 1 to 2 minutes on each side. Remove the shrimp and slice in half lengthwise.
  • Place cream in a small saucepan and bring to a simmer. Place the poached and chopped cod in a food processor, add shallot-garlic mixture and half of the warm cream and process until smooth. Add the pureed potatoes, remaining cream and process until just combined. With motor running add the 1/4 cup of oil. Season with salt and pepper, to taste.
  • Assembly: Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon sized portion of the filling on the dough, at least 2 inches apart. Place 1/2 piece of shrimp on top of each filling. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough.
  • With a ravioli cutter or pastry wheel, cut straight lines vertically and horizontally to form each ravioli square. Press the edges closed with your fingertips to seal well.
  • Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain and serve immediately with yellow pepper sauce.

BRAZILIAN CODFISH BALLS



Brazilian Codfish Balls image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 5h15m

Yield 12 codfish balls

Number Of Ingredients 10

1 1/2 pounds russet potatoes (about 2 to 3 medium), peeled and cut into chunks
3 cups clam juice (or fish or shrimp bouillon)
1 medium yellow onion, quartered
1 bay leaf
1 pound cod fillets, cut into large chunks
2 large eggs, lightly beaten
3 tablespoons finely chopped fresh cilantro leaves, plus more for garnish
1 1/2 teaspoons green hot sauce (recommended: Tabasco)
1 teaspoon salt
1 cup seasoned dry bread crumbs

Steps:

  • Put the potatoes in a pot and cover with the clam juice. Bring to a boil over medium heat and cook until the potatoes are fork tender, about 20 minutes. Remove the potatoes with a slotted spoon and place in a bowl. To the cooking liquid, add the onion and bay leaf; bring to a simmer for 3 minutes. While the potatoes are still hot, mash with a hand masher and set aside. Add the cod to the simmering broth and cook until the fish is opaque, about 3 minutes. Remove the fish with a slotted spoon and add to the mashed potatoes.
  • Add the eggs, cilantro, hot sauce, and salt to the fish and potato mixture. Mix until well combined. Cover with plastic wrap and refrigerate until completely cooled and firm, at least 4 hours or preferably overnight.
  • Preheat the oven to 400 degrees F. Coat a baking pan with nonstick cooking spray. Spread the bread crumbs on a plate.
  • Using an ice cream scoop, roll the chilled fish and potato mixture into 2-inch balls. Then roll each ball in bread crumbs to coat completely. Put the codfish balls on the prepared pan and spray the tops lightly with nonstick cooking spray, this will make them really crispy. Bake until the codfish balls are nicely browned, 20 to 25 minutes. Put the codfish balls on a platter and garnish with cilantro.

SALT COD WITH POTATOES ONIONS AND BLACK OLIVES



Salt Cod with Potatoes Onions and Black Olives image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 15

1-1/2 pounds dried salt cod (Bacalhau)
1/2 medium yellow onion, sliced
2 bay leaves
6 medium red or white rose potatoes
1/3 cup plus 2 tablespoons fruity Spanish olive oil
4 medium onions, cut crosswise into 1/8 inch slices and separated into rings
6 cloves garlic, minced
1 cup dry white wine
2 cups fish stock or clam juice
1 1/2 cups heavy cream
24 oilcured black olives, pitted and coarsely chopped
1/4 cup grated Gruyere cheese
1/4 cup fresh bread crumbs
1/2 teaspoon freshly ground black pepper
2 tablespoons parsley, finely chopped

Steps:

  • To prepare the salt cod: Rinse the cod well and then immerse it in a container of cold water (cut into chunks, if necessary, to fit). Refrigerate, changing the soaking water 2 or 3 times, until softened (12 to 24 hours, depending on how stiff it was to begin with). Drain the cod, place it in a large saucepan with the onion and the bay leaves, and cover with cold water. Bring just to a boil, reduce the heat to very low, and cover (taste the water at this stage and, if it seems excessively salty, then drain, cover again with fresh cold water, and bring to a boil). Simmer very gently until the fish is opaque and plumped, and falls apart into heavy flakes when prodded, about 20 minutes.
  • Drain, pat dry, and remove the bones and skin, if necessary. Separate into large flakes and use right away, or refrigerate for up to 2 days before continuing with the recipe.
  • In a large saucepan of lightly salted boiling water, cook the potatoes whole for about 20 minutes, or until they are tender but not falling apart. Drain and, when cool enough to handle, peel and cut into 1/4 inch slices. In a large heavy skillet, heat 1/3 cup of the olive oil over medium heat. Add the onion rings and, stirring frequently, cook until they are softened and translucent but not browned, about 8 minutes. Stir in the garlic and remove from the heat.
  • Preheat the oven to 275 degrees F. In a heavy saucepan, reduce the wine by half over medium high heat. Add the fish stock and again reduce by half, then add the cream and reduce by 1/3, so that you have about 2 cups liquid remaining.
  • Pour this liquid into an earthenware or ceramic casserole about 8 inches in diameter with 4 inch sides. Spread half of the potatoes in the bottom of the casserole, cover them with half of the cod and half of the onions, using a slotted spoon to transfer the onions. Scatter half of the olives over the first layer. Repeat the layer with the remaining potatoes, cod, onions, and olives.
  • In a small bowl, toss the cheese, bread crumbs, black pepper, and the remaining 2 tablespoons olive oil together, then distribute this mixture evenly over the casserole. Bake for 25 to 30 minutes, or until the top is golden and crisp. If desired, run the dish under a hot broiler briefly to crisp the topping even more. Scatter the parsley over the top and serve directly from the casserole.

STEAMED WILD STRIPED BASS WITH YELLOW PEPPER ROMESCO, RED PEPPER-BLACK OLIVE RELISH AND PARSLEY-GARLIC OIL



Steamed Wild Striped Bass with Yellow Pepper Romesco, Red Pepper-Black Olive Relish and Parsley-Garlic Oil image

Provided by Bobby Flay

Time 1h45m

Yield 4 servings

Number Of Ingredients 35

1 cup finely chopped fresh flat-leaf parsley
4 cloves garlic, finely chopped
1 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 roasted red bell peppers, peeled, seeded and diced
1/2 cup pitted and coarsely chopped nicoise olives
2 cloves garlic, finely chopped
1/4 cup aged sherry vinegar
1/4 cup extra-virgin olive oil
2 teaspoons honey
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh flat-leaf parsley
Pinch salt and freshly ground black pepper
1/4 cup canola oil
6 cloves garlic, peeled
1 yellow pepper, roasted, peeled and seeded
2 yellow tomatoes, halved
1 ancho chile, soaked in boiling water until soft, seeded and coarsely chopped
1 New Mexican chile, soaked in boiling water until soft, seeded and coarsely chopped
1 slice white bread, crust removed, cut into small cubes
1/2 cup white wine vinegar
1/4 cup toasted whole almonds
1 tablespoon honey
Salt and freshly ground black pepper
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 crushed garlic cloves
1 orange, juiced, flesh reserved
1 lemon, juiced, flesh reserved
1 tablespoon black peppercorns
Splash Spanish wine (recommended: Albarino)
4 (6-ounce) wild striped bass fillets, skin-on
Canola oil
Salt and freshly ground black pepper
Parsley leaves, for garnish

Steps:

  • For the oil: Add the parsley and garlic to a blender and with the blender on, slowly stream in the oil until combined. Season with salt and pepper, to taste. Let the oil sit at room temperature for at least 30 minutes.
  • For the relish: Combine all of the ingredients in a medium bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
  • For the sauce: Heat the oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 to 3 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Put all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the almonds and process until finely chopped. Blend in the honey and season, to taste, with salt and pepper.
  • For the fish: Set up a bamboo steamer basket over a large pot of water. Add the coriander seed, fennel seed, crushed garlic, orange juice and remainder of the squeezed flesh, the juice of the lemon and remainder of the squeezed flesh, the black peppercorns and splash of wine to the water and bring to a simmer over medium heat. Once the water is simmering, brush each fillet with canola oil and season with salt and pepper, to taste. Put the fish, skin side, down in the steamer basket over the simmering water, and steam until cooked through.
  • Arrange the fish on serving plates with the Yellow Pepper Romesco Sauce on the side. Top the fish with heaping mounds of the Parsley Garlic Oil and Red Pepper-Black Olive Relish. Garnish with parsley leaves and serve.

SHRIMP WITH ROMESCO SAUCE



Shrimp with Romesco Sauce image

Categories     Food Processor     Nut     Shellfish     Quick & Easy     Lunch     Almond     Shrimp     Bell Pepper     Healthy     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Soy Free

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 8

2 tablespoons slivered almonds
1 thin slice French bread (about 4x3x1/4 inches)
1 large garlic clove
1 7-ounce jar roasted red peppers, drained
2 tablespoons olive oil
1 tablespoon Sherry wine vinegar or red wine vinegar
1/4 teaspoon cayenne pepper
16 cooked shrimp, peeled, deveined

Steps:

  • Stir almonds in heavy small skillet over medium heat until golden, about 3 minutes. Transfer almonds to processor. Place bread in same skillet and cook until lightly toasted, about 1 minute per side. Tear bread into pieces and add to processor. With machine running, drop garlic through feed tube and process until almonds and garlic are finely chopped. Add red peppers, oil, vinegar and cayenne pepper and process until mixture is consistency of thick mayonnaise, scraping down sides of bowl occasionally. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Arrange cooked shrimp on plates. Spoon romesco sauce over and serve.

Tips:

  • Make the dough ahead of time: The dough can be made up to 2 days in advance and stored in the refrigerator. This will save you time on the day you want to make the ravioli.
  • Use a variety of fillings: The shrimp and salt cod filling is just one option. You can also use other seafood, such as lobster, crab, or scallops. Or, you can use a vegetarian filling, such as roasted vegetables or cheese.
  • Get creative with the sauce: The yellow pepper romesco sauce is a delicious and easy-to-make sauce. However, you can also use other sauces, such as a tomato sauce, a pesto sauce, or a cream sauce.
  • Don't overcook the ravioli: Ravioli cook quickly, so be careful not to overcook them. They should be cooked until they are just tender, about 2-3 minutes.

Conclusion:

Shrimp and salt cod ravioli with yellow pepper romesco sauce is a delicious and elegant dish that is perfect for a special occasion. The ravioli are filled with a flavorful mixture of shrimp, salt cod, and herbs, and the yellow pepper romesco sauce is a creamy and flavorful complement. With a little planning and effort, you can make this dish at home and impress your friends and family.

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