Season the monkfish slices with salt, then lightly coat them in flour.

Crush the garlic, ground almonds, and a little parsley together in a mortar and set aside.

Sauté the shrimp in a pan, then remove and set aside.

Add a little paprika to the remaining oil in the pan, then stir in the almond-garlic mixture and the potatoes. Add the chili peppers. Cover with water and let simmer for about 15 minutes. Add the monkfish and shrimp back to the pan and cook for 5 more minutes.

Serve hot with plenty of bread.