Catalan seafood stew Suquet de pescados

Ingredients

• 1 large ripe tomato
• 50 ml olive oil
• 3 cloves garlic, peeled and sliced
• 10 blanched almonds
• 2 tablespoons finely chopped flat-leaf parsley
• 1 onion, peeled and chopped
• 2 fresh bay leaves
• 1 teaspoon saffron threads
• 1L fish stock, warmed in a saucepan
• 60 ml Cava or sparkling wine
• 1 kg monkfish fillets, cut into thick cubes
• 400 g squid, cleaned and cut into rings
• 500 g mussels, washed and debearded
• 12 medium-sized prawns, peeled and deveined, with tails left on

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