Sep 23
Rice & pasta | Traditional Spanish Recipes
Rossejat de Fideus – Toasted noodles (a daring translation!)
There is some confusion with Rossejat de Fideus and Fideuà. In Catalan, fideus means noodles, so both dishes have noodles as main ingredient. The difference lies in the size of the noodle, the way to cook it, the ingredients and the procedure of the dish.
Fideuà is a little more complicated dish… similar to Paella but with noodles; Rossejat de Fideus is so easy and quick. Click here to get the Fideuà recipe and here for the Allioli one… you will need it :D.
So, the Toasted noodles are typical from the South Catalonian coast and Fideuà is from Valencia. The noodles we will use for this dish should be number 2. Just make sure to prepare a good tasty fish stock and the Rossejat will be done :D.
You don’t want to miss this dish!!!! The noodles get all the fish stock flavour and their toasted texture is something really special to try.
I’m sending this Typical Catalan recipe over to Presto Pasta Nights; I hope you like it Ruth :D. This is the 132 edition and it’s amazing how many pasta dishes there can be. Sara from Imafoodblog is hosting the event this week and I encourage you to visit her blog and participate at PPN :D.
Also sending the Allioli sauce to Ben’s Homemade #6 at What’s Cooking? Come join the forum and send your SAUCES over!!!
Recipe
Ingredients for 4 servings: 400 grs of nº2 noodles, 1 ripe tomatoe, 2 garlic cloves, olive oil, a tablespoon and a half of fresh parsley and salt. For the fish stock: A piece of fresh monkfish head and some rock fish, a leek, a carrot, a branch of celery and an onion.
- Get all ingredients for the stock fish cleaned, peeled and ready. Get a deep pot, put all ingredients in, cover with water (minimum 2 liters). Bring to boil. Take the white foam off and simmer with the lid on for 20 minutes.
- Once done, strain and maintain hot.
- Grate the tomatoe and reserve. Mince the garlic cloves and the parsley and reserve.
- Take a paella pan, pour some olive oil in it (just enough to cover the surface) and heat. Throw the noodles in and stir until they become toasted.
- Pour the tomatoe, garlic and parsley in and stir for 30 seconds.
- Pour 3/4 of a liter to 1 liter of the fish stock (it has to be boiling).
- Taste and add salt if necessary.
- You should cook the noodles until they absorb all the stock or until they achieved their package cooking time.
- Let it rest for 1 minute and serve with some allioli on.
Share
Comments
I love this noodle dish. Gotta try it out! I like the way you make it so that is not heavy!
Never ever had this and it is totally new to me, looks so yumm.
Muy rico:-) I had those fideus years ago when visiting Barcelona,very yummy I remember..
i LOVE fideua- jonny and i used to make it often and we haven’t done it in awhile! gotta bust that out again. now THIS dish i haven’t heard of but i love the sound of it. and your allioli looks fabulous. i’m sure you didn’t do it the jose andres way where he actually stirs small oil drop after small oil drop. really, it’s an amazing thing to watch but a little too much!
Your fideus looks very appetizing with the aioli. Great presentation also.
Nuria, it’s nice to see you back to post regular entries on your blog. You cooking, your sense of humour, your charm and comments are my site were all greatly missed. Welcome back Chica!
Núria, tant el rossejat com la fideuà ens encanten! I les fotos, quina salivera m’han fet venir!! ;)
Petons!
I’ve never heard of this but those photos sure make me want to try it!
Btw will you be participating in the O Foods for Ovarian Cancer Awareness Contest again this year? You have until Sept 28th to come up with a fab O recipe…and there are prizes :D
Even if you can’t participate, please feel free to spread the word (prize for that too!) :D
Hello Nuria
I love your blog and I am fond of spanish food !
If you like French creative food come to visit my blog you are very welcome! the texts are in french but if you need a translation there is no problem!
See you Pierre
I’ve never had toasted noodles – I must try it very soon, sounds wonderful!
Hola Nuria..sorry, a million times over, for I’ve been missing! Love this noodle magic & love the earthenware pots…Big HUGS to you!
I never thought one could make noodles this way. Also, I don’t think we can find this type of noodles here in Greece, but I will be on the lookout!
WOW, I have not had either of these dishes, but they look so good! YUMMM
Yeah, the word fideos in Spanish can be confusing sometimes. I love the way this dish is prepared and I love the salsa you used for it. Thanks for sharing it with the Homemade clan :D
That looks absolutely wonderful! I am intrigued by the texture of the noodles. Thanks for sharing this with Presto Pasta Nights this week.
I’m familiar with the paella version but this Catalan preparation is new — and muy interesante!
Joerrrr, mi reader está idiotizado y hay unos cuantos blogs que no me ha actualizado últimamente, grrrrrr. Consecuencia, me estaba perdiendo cosas y no puede ser!!!!
Qué rico estooo!!
Oh this looks fabulous. Glad to learn about it, and that allioli, ooh!
LL
Hola,
sounds interesting and I admire Your photoworks about Your recipes. Very glad that You’re planning to take part in the food event with marshmallows and potatoes. Curious to await Your recipe for it
nice greetz Liz
I have never heard of either of these dishes so thanks for all of the info! That aioli looks like creamy goodness.
I’ve never had this noodle in a savoury preparation before. Something to definitely think about.
The dish looks gorgeous – I never knew the difference! I also didn’t know you could put egg in the allioli – I never have; just garlic, oil and a bit of salt – and it’s HOT!
This looks sooooooo good, Nuria! I just finished a fabulous dinner and it STILL made me hungry! Aiyeee!
It does look fantastic and has me drooling. I’ll definitely be making this one soon. Thanks for sharing with Presto Pasta Nights.
What’s on tap for next week? ;-)