Catalan fish and potato stew (Suquet de peix)

1. Cut the monkfish into 4 cm slices and salt lightly; bring the fish stock to the boil with the saffron.

2. In a wide pan, fry the sliced garlic in the olive oil until golden, then add the grated tomato and cook for 5 minutes until thick.

3. Add the peeled potatoes cut into 0.5 cm slices, stir, pour in the hot stock, season and cook for 15 minutes until the potatoes are almost tender.

4. Meanwhile, for the picada, fry the almonds and the slice of bread in a little oil and pound them in a mortar with the raw garlic and parsley to a paste; loosen with a little stock.

5. Lay the fish on the potatoes, stir the picada into the liquid, cover and cook for 6-8 minutes, shaking the pan, until the fish is cooked and the liquid has thickened.

6. Serve in the pan with bread.

Tip: "Suquet" is the Catalan fishermen's one-pot meal: any firm white fish works – monkfish, sea bass or hake.