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1
Prepare the fish broth as directed, increasing the water to 1 1/2 cups.
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2
Meanwhile, place the clams and mussels in a skillet with 3/4 cup water and the lemon slice.
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3
Bring to a boil and remove the clams and mussels as they open.
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4
Take the clam and mussel meat from the shells and cut the meat in halves.
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5
Reserve.
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6
Strain the cooking liquid and add to the fish broth.
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7
Place the oil and garlic in a shallow casserole, preferably Spanish earthenware.
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8
Heat over a medium flame until the garlic is golden on all sides.
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9
Transfer the garlic to a processor or blender.
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10
Fry the bread slices in the same oil until golden on both sides and transfer the bread to the processor.
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11
Add to the processor the almonds, parsley, saffron, and salt.
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12
Grind until a paste forms.
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13
Add the paprika, flour, and 1/4 cup of the fish broth and beat until smooth.
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14
Gradually pour in the remaining fish broth.
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15
Return this mixture to the casserole.
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16
Bring to a boil.
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17
Add the fish pieces, wine, peas, salt, and pepper.
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18
Cover and simmer about 12 minutes.
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19
Stir in the clam and mussel pieces.
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20
Serve in soup bowls, and accompany with a Catalan white wine such as Rene Barbier.
