Spanish Cod in Almond Sauce

Heat 2 tbsp olive oil in a pan. Toast the peeled garlic cloves, almonds, and slice of white bread over medium heat until golden brown. Remove and blend together with the saffron threads in a mortar or blender into a fine seasoning paste (picada).

Finely dice the onion. Heat another 1 tbsp olive oil in the same pan and sauté the onion until translucent. Deglaze with the dry white wine and reduce by half. Then stir in the vegetable broth and the prepared almond picada, and let the sauce simmer gently over low heat for about 5 minutes until creamy.

Pat the cod fillets dry, season with salt and pepper, and lightly dredge in flour. In a separate pan, sear briefly in the remaining olive oil for 1 minute on each side, then place directly into the gently simmering almond sauce. Cover with a lid and let simmer gently for 5-6 minutes until cooked through.