Preheat the oven to 400°F

Add the peppers, tomatoes, garlic and onion to a baking sheet.  Brush the vegetables with 2 tablespoons of the oil and roast until they are soft and slightly charred, about 25-30 minutes.  When roasted, transfer from the oven.

While the vegetables are roasting, place the dried chiles in a bowl and cover with hot water.  Soak the chilies for 15-20 minutes until they are rehydrated.  Remove the chilies from the water and blot with a paper towel.   Place on a cutting board and open the chilies, scrape and discard the seeds.  Puree the chilies in a mini-food processor or a blender.  Add the puree to a small mesh sieve set over a dish and press with the back of a spoon, set the puree aside and discard the solids.

Add 1 tablespoon of the olive oil to a small skillet set over low heat.  Add the almonds and stir to brown, about 1 minute.  Transfer the almonds to a small paper towel-lined plate.  Add the bread to the skillet and brown it lightly on both sides, then transfer to the plate with the almonds.  

When the roasted vegetables are cool enough to handle, peel the pepper and tomatoes.  Break the garlic apart and squeeze out the soft cloves.  

Add the roasted vegetables to a food processor or blender along with the chili puree, almonds, bread, lemon juice, paprika, salt, and the remaining olive oil.  Process until it forms a thick sauce.  

Transfer the sauce into a bowl or jar and reserve.  

Set a large skillet over medium-high and add the olive oil, tilting to cover the bottom of the skillet.  Add the chorizo sausage links and sear to a rich brown, about 6-8 minutes.  Transfer the links to a paper towel-lined plate and when cool enough to handle, slice in 1-inch diagonal slices.  Reserve.

Reduce the heat to medium, add the celery, onion and garlic.  Sauté for 3 minutes until slightly soft. 

Pour the wine into the skillet, stirring to deglaze the pan and cook for 1 minute to burn off the alcohol. 

Add the chicken broth, bay leaf, and the sliced chorizo sausage.  Stir in the reserved romesco sauce.   Bring the sauce to a boil, reduce the heat to low, cover the pot and simmer for 10-15 minutes.  

Preheat the Broiler for 5 minutes and raise the oven shelf to 6-inches below the broiler unit.  Set a wire rack over a foil-lined baking sheet.  

Pat the cod dry with paper towels and place on the wire rack.  Brush each portion with olive oil, season with salt/pepper and dust lightly with smoked paprika.  

Broil for 5-6 minutes until just beginning to flake.  Remove from the oven and set aside.

Increase the heat under the romesco sauce and bring to a boil, then immediately reduce the heat to low again.  Add the shrimp, scallops and mussels to the hot sauce, cover and cook the seafood for 3-4 minutes until the shrimp are curled into a ‘C’ shape, the scallops are opaque and the mussels have opened.  

Remove from the heat and scoop into shallow bowls; add a portion of cod to each portion, garnish with chopped parsley and serve with warm garlic bread.