Preparation

• Prepare a stock using the monkfish head, a portion of the liver, quartered onion and tomato, and bay leaves. Place everything into a pot with water and bring to a boil. Once boiling, reduce the heat and let it simmer for a maximum of 25-30 minutes. Once done, strain the stock and set it aside.
• Make a sofrito in a pan with grated onion and grated tomato until well-cooked and have attained a dark golden color, about 10-15 minutes over medium heat.
• Separately, in another pan, sauté a piece of the monkfish liver in a bit of oil over medium-high heat until well-browned, about 5 minutes. Remove and set aside.
• Prepare a picada with the fried liver, almonds, hazelnuts, pine nuts, a clove of garlic, and parsley. Blend everything until you achieve a smooth paste.
• Strain the fish stock to remove impurities and obtain a clear broth.
• Bring the strained stock back to a boil along with the sofrito and the picada. Cook everything for about 15 minutes over medium heat, stirring occasionally.
• Once it has boiled for the indicated time, without removing the pot from the heat, gradually add the breadcrumbs while stirring constantly to prevent lumps from forming, and let it boil for 5 more minutes.