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1
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.
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2
Add enough water or stock to cover and simmer until the chiles are tender.
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3
Transfer the chiles to a food processor with a splash of the cooking liquid.
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4
Add the almonds, hazelnuts, paprika, piquillos, bread, garlic, tomato, vinegar and some salt and pepper.
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5
Turn the processor on and add the EVOO in a slow, steady stream until a thick, almost smooth sauce forms.
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6
For the stew: Heat the EVOO in a pot over medium to medium-high heat.
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7
Add the potatoes and season with salt and pepper.
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8
Cook until lightly browned, then add the celery, bay leaf, onions and parsley bundle and cook for 5 minutes.
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9
Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon.
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10
Stir in the stock and romesco sauce.
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11
Bring to a simmer and cook until the potatoes are just tender.
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12
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.
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13
Discard any unopened shells.
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14
Meanwhile, preheat the oven to 375 degrees F.
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15
Heat a drizzle of EVOO in a nonstick skillet over medium-high heat.
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16
Wrap the ham around the fish fillets, then add to the skillet and cook until crisp on both sides, about 2 minutes per side.
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17
Transfer the skillet to the oven and roast until the fish is cooked through, about 5 minutes.
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18
Remove from the oven and let the fish rest in the skillet.
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19
Meanwhile, char the bread in the oven.
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20
Divide the stew among shallow bowls.
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21
Place a piece of fish in the center and top with a spoonful of Gremolata.
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22
Rub the charred bread with the cut sides of the garlic clove and drizzle with EVOO; serve on the side.
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23
Cook's Notes: You can make extra romesco sauce and freeze it.
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24
Use it as a base for soup or for topping any grilled or roasted meat or seafood.
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25
The stew, without the seafood, can be covered and refrigerated for a make-ahead meal.
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26
Reheat over medium heat.
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27
Pile the parsley, thyme, anchovy, garlic and lemon zest on a cutting board and roughly chop together until well combined.
