Seafood Stew in Romesco Sauce

There are as many romesco sauces as there are cooks, each tailored to the particular food with which it’s served. The principal ingredients—dried ñora pepper, fried bread and garlic, nuts, and tomatoes—may be consistent, but their proportions and the other ingredients vary, resulting in a wealth of different nuances. This recipe for the sauce, based on one by David Solé i Torné, the great romesco specialist from Tarragona, makes a brothy one, perfect for a mixed seafood extrav