Suquet de Peix | Catalan Fish Stew

Toast the blanched almonds in a small pan without fat until golden brown and let cool. Then crush them together with a peeled clove of garlic and half of the finely chopped parsley in a mortar or blender to form a fine seasoning paste (picada).

Peel the waxy potatoes and cut them into bite-sized slices. Finely chop the remaining garlic. Pat the cod fillet dry, portion into even pieces, and season lightly with fine salt and ground black pepper.

Heat 2 tbsp of olive oil in a large Dutch oven. Briefly sauté the chopped garlic, stir in the sweet paprika powder and saffron threads, and immediately deglaze with the white wine. Allow the wine to reduce for about 2 minutes.