Monkfish and shrimp suquet

In a deep frying pan or large pot, fry 3 cloves of garlic finely chopped and add the tomato and the paprika, stirring quickly so that the paprika does not burn. Cook until all the liquid evaporates.

Place the potatoes, in my case 3, cut into slices, add two ladles of hot fish broth and cook until tender.

Add the monkfish cut into small pieces, season with salt and pepper and cook until you see that it is done, in my case, about 15 minutes. Add the peeled prawns. During this time, we add the broth we need, depending on how much evaporates.

Finally, add a majada that we have prepared with the remaining 3 cloves of garlic, about 15 almonds and two small slices of whole wheat bread (toasted in a frying pan with a little olive oil).

Season with salt and pepper and serve with a little chopped fresh parsley.

There is enough quantity, for a generous dish for 5 people.