Romesco de Peix (Catalan Fish Stew in Romesco Sauce)

Ingredients

• 35 oz 1kg fish fillets, scaled with skin on (we used Rosefish, Gallineta in Spanish)
• 2 small red onions (sliced fine)
• 1 tablespoon of extra virgin olive oil
• 2-3 bay leaves
• Salt and pepper (for seasoning)
• Small handful of rosemary/parsley (optional)
• Makes approx. 400ml /13fl. oz.
• 200 g/7oz. blanched almonds (or cashews/hazelnuts also work fine)
• 200 g/7oz. roasted red peppers from a jar (drained)
• 2 tomatoes (grated, and skin removed)
• 4 garlic cloves
• 1 tbsp sherry vinegar (optional)
• 1 tsp smoked paprika
• 1 tablespoon of sweet paprika
• 50 ml/1.7 fl oz olive oil