Seafood stew with romesco sauce

Ingredients:

Stu

• 0.7 kg small white or yellow potatoes, cut into pieces or quarters
• 1/4 cup extra-virgin olive oil + extra for drizzling
• 2 small stalks celery, finely chopped
• 1 large fresh bay leaf
• 1 onion, finely chopped
• 1 small bunch of fresh parsley, tied with kitchen string
• 1 cup dry white wine
• 2 cups chicken broth or seafood broth

Romesco sauce

• 2 dried pasilla or New Mexico peppers or 1 ancho pepper, seeded and stemmed
• Water or chicken broth, as needed
• 1/4 cup toasted Marcona almonds
• 1/4 cup blanched hazelnuts, toasted
• 1 tbsp. plain or smoked sweet paprika
• 4 canned roasted piquillo peppers, well drained
• 2 slices (2-2.5 cm thick) of stale white bread, cut into cubes
• 2 cloves garlic, grated or crushed into a paste
• 1 large or 2 medium very ripe tomatoes, coarsely grated
• A little sherry vinegar (about 1.5 tbsp.)
• 1/3 cup extra-virgin olive oil

Seafood

• 24 small mussels or clams, washed with a brush
• 340 g medium shrimp, peeled and deveined
• Extra-virgin olive oil, to drizzle
• 4 slices serrano ham
• 4 thick center cuts of cod or other white commercial fish
• Slices of crusty bread, for serving
• Gremolata, recipe below
• 1 clove garlic, cut in half

Gremolata

• 1/4 cup fresh parsley leaves
• 2 fresh sprigs of thyme, leaves picked and chopped
• 1 anchovy fillet
• 1 clove of garlic, grated
• Zest of 1 lemon

Preparation:

1. Romesco sauce:
   
   In a small saucepan over medium heat, toast the chiles, pressing them down with a flat metal spatula and turning occasionally. Add enough water or broth to cover the chiles and cook until softened. Transfer the chiles to a food processor along with a little of the cooking liquid. Add the almonds, hazelnuts, paprika, piquillo, bread, garlic, tomato, vinegar, and a little salt and black pepper. Turn the food processor on and slowly drizzle in the olive oil until you have a thick, almost smooth sauce.
   
   You can make romesco sauce in advance and freeze it. Use it as a base for soup or to serve with any grilled meat or seafood..
2. Stu:
   
   Heat olive oil in a saucepan over medium heat. Add the potatoes and season with salt and black pepper. Cook until lightly browned, then add the celery, bay leaf, onion, and a bunch of parsley and cook for 5 minutes. Pour in the wine, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the broth and romesco sauce. Bring to a simmer and cook until the potatoes are completely tender.
3. Seafood:
   
   Add the mussels and shrimp to the stew and cook, covered, until the mussels open and the shrimp are firm and pink. Discard any unopened mussels. Meanwhile, preheat the oven to 190°C (350°F). Heat a little olive oil in a nonstick frying pan over medium-high heat. Wrap the fish fillets in prosciutto, then add them to the pan and cook until crispy on both sides, about 2 minutes per side.
4. Transfer the pan to the oven and bake until the fish is cooked through, about 5 minutes. Remove the fish from the oven and let it rest in the pan. Meanwhile, toast the bread in the oven. Ladle the stew into bowls. Place a piece of fish in the center of each serving and top with a spoonful of gremolata.
   
   Gremolata:
   
   Place the parsley, thyme, anchovies, garlic and lemon zest on a cutting board and chop coarsely, mixing all the ingredients together.
5. Rub the toasted bread with the cut side of the garlic clove and drizzle with olive oil; serve with the stew.
   
   Note
   
   The seafood-free stew can be covered and refrigerated if making ahead. Reheat over medium heat..