Romescada is a rustic seafood stew from Catalan, Spain. Romescada and Romesco sauce are very similar, in ingredients, but differ in method. Romesco is typically made with fresh and dried red peppers, roasted almonds and hazelnuts, garlic, and day-old bread fried in olive oil. These ingredients are then pounded together (or whirled in a food processor), and olive oil is added until the mixture resembles a reddish mayonnaise.
Romescada is reminiscent of bouillabaisse. Often, the stew has monkfish or any other firm-fleshed white fish, such as sea bass, and any type of shellfish, bivalve, or cephalopod.
In my version, I have head-on prawns, little neck clams, and squid.