Spanish seafood stew with cod and shrimp

Heat a large fry pan over medium heat with the olive oil. After a couple of minutes add the blanched almonds and whole garlic cloves, mix to coat, and fry four to five minutes until golden all round.

Pat the cod fillets dry on paper towels, cut each into two even pieces and season one side with sea salt and cracked black pepper.

Crack the egg into a bowl, season it and whisk it. Put the flour in a separate bowl.

Coat each piece of cod first in the flour and then in the egg wash.

Remove the golden almonds and garlic to a mortar and set aside.

In the same pan at the same heat, fry the cod in a single layer about 3 minutes per side, about 6 minutes in all, until golden and cooked through, then remove.

In the same pan add the chopped onion, sliced garlic and the carrot pieces and mix continuously so they saute evenly without browning too quickly, 3 to 4 minutes.

Add the smoked paprika and dried thyme and mix quickly.

Add the tomato sauce, season generously with sea salt and black pepper, and simmer a few minutes until slightly thickened, about 3 minutes.

Add the white wine, mix and simmer 3 to 4 minutes until the alcohol has cooked off.

Add the chopped parsley and a kiss of sea salt to the mortar and pound the almonds and garlic to a paste with the pestle.

Add the almond and garlic paste and the fish broth, turn the heat to high and mix gently.

Pat the shrimp dry and season with sea salt and cracked black pepper.

Once the broth boils, return the cod pieces in a single layer and add the shrimp in a single layer.

Put the lid on, lower to a low medium heat and simmer 2 to 3 minutes until the cod is heated through and the shrimp are just cooked.

Take the pan off the heat and serve from the pan or in shallow bowls, topped with chopped fresh parsley.