Mark Hix's Catalan Fish Stew

Ingredients

• 3-4 tbsp olive oil
• 200g monkfish, cut into 1-2cm slices on the bone
• 250g sea bream, red or black, scaled and cut like the monkfish
• 100g cleaned squid, cut into 3-4cm chunks
• 250g mussels, debearded and scrubbed, discarding any that refuse to close
• 3 garlic cloves, peeled and crushed
• 2 tbsp chopped flat-leaf parsley
• 1 tbsp ground almonds
• 2 tbsp olive oil
• 500g fish (head, tails and all), roughly chopped
• 1 small onion, peeled and roughly chopped
• ½ leek, trimmed, well rinsed and roughly chopped
• ½ fennel bulb, roughly chopped
• ½ red pepper, deseeded and roughly chopped
• 1 small potato (about 125g), peeled and roughly chopped
• 3 garlic cloves, peeled and chopped
• a good pinch of saffron strands
• 5 black peppercorns
• 2 juniper berries
• 1 bay leaf
• a few sprigs of thyme
• 3 tbsp tomato purée
• 150g chopped tomatoes
• 150ml red wine
• 1 1/2 litres fish stock
• sea salt and freshly ground black or white pepper