Monkfish and clam stew with almond picada

Peel the potatoes and the onions, then weigh the specified amounts. Chop the onion and cut the potatoes into roughly 0.5 cm slices. Heat 30 ml oil in a shallow casserole and soften the onion for about 8 min. Add tomatoes and salt and cook for about 4 min. Add stock and potatoes. Bring to a simmer, cover and cook gently for about 25 min until tender. Make the picada and prepare the clams meanwhile.

Peel the garlic, then weigh the specified amounts. Heat the remaining 20 ml oil in a small skillet. Add bread, garlic and almonds and gently toast for about 4 min, turning and removing each item when golden. Put in a mortar with the saffron and pound into a fine paste. Loosen with a ladleful of the potato cooking liquid and return all the paste to the casserole towards the end of their cooking.

Scrub and rinse the already purged clams. Discard broken shells and any that stay open after a gentle tap. Put them still wet in a covered saucepan and heat for about 5 min until open, shaking the pan. Discard any still closed after cooking. Strain the released juice through a fine sieve lined with clean muslin. Keep this juice and the opened clams.

Wash, dry and weigh the parsley. Check for bones and cut the monkfish into roughly 3 cm pieces. Once the potatoes are tender, add the strained clam juice and monkfish. Simmer gently for about 8 min without rough stirring. Check a piece reaches 75 °C at the centre for 30 s. Extend if needed. Add the opened clams to warm in the sauce. Chop and stir in the parsley. Serve the stew in shallow bowls.