Catalan Cod Stew with Almond Sauce | Suquet de Peix

Peel the potatoes, then slice them into approx. 1 cm thick rounds. Finely chop the onion and crush 2 cloves of garlic. Cut the cod into larger, bite-sized pieces, then season lightly with salt and pepper.

Make the traditional Catalan picada: in a dry pan, toast the almonds until golden brown, then place them in a mortar or food processor with the remaining 2 cloves of fresh garlic, half of the fresh parsley, and one tablespoon of olive oil. Grind into a thick, fragrant paste.

Heat 2 tablespoons of olive oil in a deep, heavy-bottomed pan or pot. Add the finely chopped onion and crushed garlic, then sauté over medium heat for about 5 minutes until translucent.