Spanish seafood and cod stew | Zarzuela de mariscos

Rinse the cod fillet, pat it dry with paper towels, and cut into larger, bite-sized cubes (approx. 4-5 cm pieces). Season lightly with salt and pepper on both sides. Peel the shrimp and devein them if necessary.

In a heavy-bottomed pan or cast-iron pot, heat 1 tablespoon of extra virgin olive oil. Lightly toast the almonds and 1 clove of garlic for 1-2 minutes until fragrant and golden brown. Remove them, and crush them into a fine paste together with half of the finely chopped parsley and the saffron in a mortar or food processor (this is the traditional Catalan picada thickening paste).

Pour another 2 tablespoons of olive oil into the pan. Sear the shrimp over high heat for 1 minute on each side until they turn pink, then transfer them to a plate. In the same pan, sear the salted cod pieces for 1.5 to 2 minutes, then remove them as well.