Anyone ever attempted romesco de peix?
http://www.nytimes.com/2014/09/17/dining/making-romescada-the-catalan-fish-stew.html?ref=dining
The peppery, nutty broth sounds easy enough to do (fish heads and tails for stock instead of lobster shells) but wondering what fish would hold up best to give it some heft. The author mentions firm-fleshed white fish, like sea bass, but I don't care for that, except striped bass, which is too expensive. Maybe mahi-mahi or tuna? I think salmon would be too oily.
Thoughts?
Thanks,
Fred
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