Make the sauce: Add a little oil to a pot and toast the almonds (you can use either skin-on or blanched almonds). Once golden, transfer them to a blender. In the same oil, or adding a bit more if needed, brown 3 garlic cloves and add them to the blender as well. Finally, toast the bread (cut into cubes) and add it to the blender. Set aside.

Add a little more oil to the pot and sauté the onion with the remaining garlic clove. Season with salt and pepper. When golden, transfer to the blender. Add chopped parsley, a pinch of food coloring (if using), and just 1 cup of fish stock. Blend everything together. Adjust the thickness of the sauce by adding more or less stock to your liking. Taste and pour the sauce back into the pot.

Lightly salt the monkfish, dredge in flour, and fry in the same oil used for the potatoes.

Hope you enjoy it!