Catalan Seafood Bisque

Directions

In a large sauté pan, fry a diced potato in olive oil.
Once golden brown, remove them to a paper towel.
In the same oil, cook 150g of squid, cut into 1cm pieces, until the edges start to curl.
Add 10 shrimp and fry until the shells turn red.
Remove both to a plate, and using the same oil, sauté half a diced onion.
Once translucent, add 3 cloves of peeled garlic, and a diced green pepper.
Sauté until fragrant, then add 4 pureed tomatoes.
Stir and cook until the tomatoes start to simmer, then add 2Tbsp of paprika.
Add 150ml of wine, and cook until it reduces by 1/3.

In the meantime, add 100g of cod, 50g of squid, and a handful of shrimp shells into a saucepan.
Add half an onion, some parsley, and a few cracks of black pepper.
Cover with 1L of water, bring to a boil, and cook for 20min.

Add 225g of toasted almonds to a food processor, along with 5 slices of a toasted baguette, and a handful of parsley.
Puree until a fine powder forms.
It may be helpful to tear the toast apart first.
Add the reduced tomato sauce to the food processor, and puree until smooth.

Add the puree back to the pan, along with the fish stock we made earlier.
Add back the fried potatoes, season with salt, cover and cook for 10 min.
After 10 minutes, add in 1kg of fish, cut into 6 filets, as well as the cooked shrimp and squid.
Cook for 10 minutes, or until the fish is done.

To make an allioli:
In a jar, combine 250ml olive oil, 5 cloves of garlic, 2 eggs, a pinch of salt, and the juice of one lemon.
Whip with a stick blender until emulsified.

Serve the suquet with a drizzle of allioli, and a sprinkle of fresh parsley.