Spanish Romesco Seafood Stew Recipe

Ingredients For Spanish Romesco Seafood Stew Recipe

• 1 Red bell pepper, halved, seeded and membrane removed
• 3 Medium tomatoes
• 1 Garlic head, halved, paper outer skin removed
• 1 Medium onion
• 0.25 cup Olive oil
• 2 Dried ancho chilies
• 0.25 cup Marcona almonds or regular almonds
• 1 ounce White bread, crust removed
• 2 tablespoon Lemon juice
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Table salt
• 0.25 cup Olive oil
• 1 pound Fresh spanish chorizo sausage links
• 2 Celery stalks, finely chopped
• 1 Medium onion, finely chopped
• 3 Garlic cloves, grated or minced
• 1 cup Dry white wine
• 2 cup Chicken or seafood broth
• 1 Bay leaf
• 1 pound Medium or large shrimp, shelled and deveined
• 0.5 pound Sea scallop, halved
• 24 Mussels, scrubbed and debearded
• 1 pound Pacific cod, cut into 6 portions