Catalan Fish Stew (Suquet de Peix)

Heat a small frying pan on low heat and fry the almonds and garlic for about 3 minutes or so until lightly brown.
8 raw almonds, 2 cloves garlic
Drain and set aside to cool (while you get the stew going).
Pound to a paste in a pestle and mortar or pulse in you chopper. Add a touch of fresh olive oil to moisten, if need be.
1 Tbsp EV olive oil

Heat a large casserole dish on medium heat and sauté the onions for 2 minutes until soft.
1 medium onion, 2 Tbsp EV olive oil
Add the tomatoes and garlic and cook, stirring often for about 5 minutes, until the tomatoes' juices are drying up.
2 medium tomatoes, 2 cloves garlic
Add the potatoes and stir well to coat them.
2 large potatoes
Increase the heat and add the wine, followed by the fish stock.
125 ml dry white wine, 500-750 ml fish stock
Sprinkle the saffron all over, stir and bring back to boil.
1 pinch saffron
Lower heat and simmer for about 10-15 minutes until the potatoes are almost done. We don't want the potatoes too done here as the seafood has yet to go in.
Lighten the picada slightly with a little bit of the stew (for easier mixing) and add to the casserole, stirring well. The stew will thicken slightly here.
Add the fish and cook for about 3 minutes.
½ monkfish tail
Add the prawns and squid and cook for 2 minutes.
8 large prawns, 2 squid tubes
Add the shellfish if using, stir well and cook for just 2-3 minutes more until the clams and mussels have all popped open. Discard any that haven't popped open.
a handful of clams, 16 mussels
Serve into individual bowls or take the whole casserole to the table. Sprinkle with the parsley and serve with lots of bread.
1 small handful flat leaf parsley