Spanish Fish Soup with Chilies, Almonds, and Garlic

It would be hard for me to beat Colman Andrews’s description of romesco in his marvelous book, Catalan Cuisine: “The word romesco, in fact, has three meanings in the region [Catalonia]: It is a variety of dried pepper, small, ruddy-red, and medium-mild, also called the nyora . . .; it is a sauce; and it is a great seafood dish—perhaps the most interesting of all Catalan fish soups and stews.”

The nyora peppers can quickly be put to rest because they are u