Suquet de Peix | Catalan Fish Stew

Peel the potatoes and cut into approx. 5 mm thick slices. Finely dice the onion and 2 garlic cloves. Wash the parsley, shake dry and finely chop. Pat the cod fillet dry and cut into bite-sized pieces, season lightly with salt.

For the traditional Catalan picada: Toast the blanched almonds in a small pan without oil until golden brown. Then grind the toasted almonds together with the remaining garlic clove, half of the chopped parsley, and the saffron threads in a mortar or blender into a fine spice paste.

Heat the olive oil over medium heat in a large, wide casserole dish or deep pan. Saute the diced onion and chopped garlic in it for approx. 4–5 minutes until translucent and soft.