Catalan Suquet de Peix with Cod, Shrimp, Saffron and Toasted Almond Picada

Preparación

1. 01

   Toast the almonds in a dry small skillet over medium heat for 3 minutes, shaking the pan, until fragrant and just golden. Transfer to a mortar or small board.

2. 02

   Crumble the saffron threads between your fingers into a small cup. Add 2 tbsp very hot water and let steep while you cook.

3. 03

   In a small heavy pot, heat 1 tbsp olive oil over medium heat. Add the diced onion and a pinch of salt. Cook 3 minutes until softened.

4. 04

   Add the 2 sliced garlic cloves and the paprika. Stir 30 seconds. Add the cubed potato and toss to coat.

5. 05

   Pour in the crushed tomato, the broth, and the saffron with its soaking water. Bring to a gentle simmer. Cover and cook 10 minutes, until the potato is fork-tender.

6. 06

   While the stew simmers, make the picada: pound (or chop very fine, then mash) the toasted almonds with the remaining raw garlic clove, the parsley, and a pinch of salt into a coarse paste. Loosen with the lemon juice.

7. 07

   Lay the cod pieces and shrimp on top of the stew. Cover and poach 4 minutes, until the cod flakes and the shrimp are pink and just opaque.

8. 08

   Off heat, gently stir in the picada and the remaining olive oil. Taste and adjust salt and pepper. Ladle into a wide shallow bowl.