Suquet de Peix | Catalan Saffron Fish Stew

Cut the cod fillet into 4-5 cm pieces, then season lightly with salt and pepper. Peel the potatoes and slice them into half-centimetre rounds. Finely chop the onion and 2 cloves of garlic.

In a dry pan, toast the 40 g almonds until golden brown, then set aside to prepare the picada paste.

Heat the extra virgin olive oil in a large, deep pan. Add the onion and sauté over medium heat for 5 minutes. Stir in 2 minced cloves of garlic and the smoked paprika, cook for half a minute, then add the chopped tomatoes.