Brothy Fish Stew with Shrimp, Rice, and Pesto Paste (Arroz Caldoso de Pescado)

Ingredients

• 14 oz. 400 grams Bomba rice
• 31 oz. 900 grams white fish ( cod, monkfish, or similar)
• 10 large raw shrimp (head and shell removed and cleaned)
• 2 quarts/liters of fish stock
• 1 onion (diced fine)
• 4 cloves of garlic (crushed)
• 7 fl oz. (200ml tomato paste)
• 1 medium-sized red pepper (diced fine)
• 2 Italian green peppers (diced fine)
• 2 bay leaves
• ½ cup almonds (we used blanched almonds)
• 10 threads of saffron
• 1 teaspoon La Dalia Spanish sweet paprika
• ½ cup white wine
• 4 tablespoons extra virgin olive oil
• Salt and pepper (to taste)
• Handful of fresh parsley