Toast the saffron threads in the pot for a few seconds, then remove them. Peel the fried garlic cloves and blend them together with the almonds, bread, saffron, and a little fish stock until smooth. Set aside.

Finely chop the onion and sauté it in the pot with a pinch of salt for about 5 minutes. Add the grated tomatoes and cook until most of the liquid evaporates. Stir in the sweet paprika and the potatoes, peeled and cut into medium-sized pieces. Mix well, then pour in the remaining fish stock. Cook until the potatoes are tender.

Add the blended bread mixture to the pot and stir. Return the monkfish slices to the pot and cook over medium heat for 5 minutes.

Add the shrimp tails and clams, stir, and cook everything together for another 5 minutes. Adjust salt if needed and serve.