Method

Heat the olive oil in a large heavy-based saucepan over a medium-low heat, then add the onions with a pinch of salt and cook gently for about 5 minutes until soft. Put the saffron in a small bowl, pour on the boiling water and set aside to infuse. Preheat the oven to 180°C.

In the meantime, prepare the fennel. Slice off the base and remove the fibrous outer leaves, then finely slice lengthways and add to the onions. Crumble in the dried chillies and add the rosemary, bay leaves and garlic. Cook for a further 10 minutes until the fennel has started to soften.

Now add the sherry vinegar, white wine and saffron together with its water. Allow the liquor to bubble away for a couple of minutes, then add the tomatoes. Give the mixture a good stir, turn down the heat and cook gently for 20 minutes or so. The flavours need time to adjust to each other.

In the meantime, lightly toast the almonds on a baking tray in the oven for 3–4 minutes to release their flavour. Coarsely grind the toasted nuts, using a pestle and mortar, or blender.

Stir the nuts into the tomato mixture – they give the dish a lovely textural quality as well as a delicious nutty flavour. Check the seasoning… you will definitely need to add salt and pepper. (The dish can be prepared ahead to this point.)

About 5 minutes before serving, bring the tomato mixture to the boil. Add the monkfish and clams and simmer for 4 minutes or until the clams have opened and the monkfish is firm to the touch and white in colour. Discard the herbs.

Meanwhile, grill the bread on both sides and rub with the cut garlic clove. Serve the fish stew with the toast, a bowl of garlicky aïoli and a simple salad.