Monkfish with almond sauce
+Stock:
-1 monkfish head and bone
-1 ripe tomato
-1 big onion
-1 carrot
-1 litre of water
-2 celery leaves
-1 laurel leaf
-1 spoonful of oregano
-1 glass of white wine
-Olive oil
+For the sauce:
-3 cloves of garlic
-10 toasted almonds
-Parsley
-20 pine nuts
-Salt
-1/2 glass of stock or water
-1 loaf of fried bread
+Recipe:
-1Kg of sliced monkfish
-6 king prawns or shrimps
-12 mussels
-1 cuttlefish (squid)
-Salt
-Pepper
*f*In the litre of water, boil all the ingredients that appear on the stock least for 30 min. Then strain the stock and put to one side.
*-*Clean and cut the cuttlefish into pieces and put to one side.
*-*Clean the mussels and put to one side.
*k*Chop the ingredients of the sauce in the mortar. Dilute with the half glass of water and put to one side.
*v*In a paella pan, put the salted monkfish, the mussels and the cuttlefish. Pour over the sauce and part of the stock, just to cover the fish. 
*-*Cook on a low heat for 15 min.