Romesco de peix (Catalan fish stew)

INGREDIENTS

1/2 lb

prawns/shrimp (225g, shell on*)

small carrot*

1/2

small onion*

1 stick

celery*

dried nora pepper or 1 dried ancho/California pepper

2 tbsp

olive oil

onion

1/2

red pepper

2 cloves

garlic ((large))

1/2 tsp

fennel seeds

1/2 tsp

dried thyme

3/4 cup

finely chopped tomatoes (180ml (fresh or canned))

1/2 cup

white wine (120ml)

bay leaf

1/2 tsp

Spanish paprika ((sweet))

1 pinch

saffron

1 tbsp

tomato paste/puree

1 1/2 cups

fish stock (or 2c, as needed, 360-480ml)

3 tbsp

ground almonds

3 tbsp

ground hazelnuts

1 lb

clams (450g)

3/4 lb

monkfish (340g)

1 handful

fresh parsley (, roughly chopped)