Suquet de peix

Method

Heat olive oil in a large pot and soften finely chopped onion and crushed garlic until golden, then stir in tomato paste and cook for 1 minute. Add diced potatoes and pour in fish stock and white wine, bringing to a simmer and cooking for 15 minutes until potatoes are nearly tender. Meanwhile, soak saffron threads in a little warm stock and toast ground almonds in a dry pan for 2 minutes, then grind to a fine powder. Add the seafood to the pot, season with salt and pepper, and simmer for 8-10 minutes until the fish is cooked through and mussels have opened, discarding any that remain closed. Stir in the saffron infusion and ground almond mixture to enrich and thicken the broth, then finish with fresh chopped parsley and adjust seasoning before serving.