New York Times

Catalan Stew With Lobster and Clams

Romesco, the delicious rust-colored sauce from the Catalan region of Spain, is justly popular, served alongside grilled fish or as dip for vegetables. It is typically made with fresh and dried red peppers, roasted almonds and hazelnuts, a fair amount of garlic, and day-old bread fried in olive oil. Sometimes, however, instead of being used as a sauce, it is added to a fish stew. Known as romesco de peix or simply romescada, it may contain several kinds of fish and shellfish. In this version, which features lobster and clams, rather than stirring in the romesco at the end, the ingredients are added in stages from the beginning, for depth of flavor.