Suquet de Peix

Step 1

Cut the onion in half from root to tip, then place flat-side down and slice crosswise into half-moons about 1/4-inch thick.

Step 2

Mince the garlic cloves until pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 3

Cut the fish fillets into chunks roughly the size of golf balls (about 2 inches), cutting across the thickest part.

Step 4

Heat 3 tablespoons olive oil in a large pot over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.

Step 5

Add the sliced onions and cook, stirring once every 30 seconds, until the edges turn pale gold and the onions smell sweet, about 4 minutes.

Step 6

Add the minced garlic and stir continuously for 30 seconds until the mixture smells strongly fragrant and nutty.

Step 7

Scatter the sliced almonds into the pot and stir constantly for 1 minute until they turn light golden brown and smell toasted.

Step 8

Pour in 4 cups fish stock, then crumble the saffron threads between your fingers and sprinkle them over the liquid; stir to dissolve.

Step 9

Bring the broth to a gentle boil—you'll see large bubbles breaking the surface steadily—then reduce heat to medium-low and simmer for 5 minutes.

Step 10

Add the fish chunks to the broth and gently stir once to submerge them; simmer for 4 minutes until the fish is opaque inside when you break a piece open.

Step 11

Add the shrimp and mussels, stirring gently once; simmer for 3–4 minutes until the shrimp are pink and the mussel shells have opened wide.

Step 12

Remove from heat and discard any mussels that did not open; taste a spoonful of broth and add salt and pepper until the flavor is savory and balanced.

Step 13

Ladle the stew into bowls, dividing the fish, shrimp, and mussels evenly and pouring plenty of broth over each serving.