Tomato-Nut Sauce for Fish

There is no definitive source for how to make romesco, the sauce served with Zarzuela and many other Spanish seafood dishes (you can serve it with any simple fish dish you like). I’ve had it cooked and uncooked, and I like it better raw, which may be due in part to the lack of hassle, but I also like the fresher flavor.

If you can find a fragrant dried chile, like a pasilla, by all means use it.