Heat a stockpot with a medium heat and add in the olive oil

After a couple of minutes, add in the slices of baguette, cloves of garlic, and the blanched almonds, fry the ingredients for 3 to 4 minutes or until lightly golden fried all around, then remove from the pan and set aside

Using the same pan with the same heat, add in the chopped onion, and mix continuously

After 4 minutes and the onion is lightly sautéed, add in the white wine, saffron, and thyme, mix together, and then simmer for a couple of minutes

In the meantime, cut the potatoes into small bite-sized pieces

After simmering the wine for 3 minutes and the alcohol has been cooked off, add in the chopped potatoes, and season with salt & pepper, mix together, then add in the fish broth, raise to a high heat, and gently mix together

In the meantime, add the slices of fried baguette, garlic, and almonds into a mortar, along with the chopped parsley and a pinch of salt, and using a pestle, pound down on the ingredients until well mashed

Once the broth comes to a boil, add in the bread mixture, mix together until well mixed, then place a lid on the stockpot and lower to a low-medium heat

While the stew is simmering, add the cod fillets over some paper towels and pat dry, then season with salt & pepper, and then cut each fillet into bite-sized pieces

After simmering the stew for 15 minutes and the potatoes are just cooked through (you can always pierce them with a toothpick to ensure they are done), add in the pieces of fish and the frozen peas, place the lid back on the stockpot, and simmer for another 3 to 4 minutes or until the fish is cooked through

Once the fish is just cooked through, remove the lid and turn off the heat, add in the lemon juice, and give it one final mix

Transfer into shallow bowls and top off with chopped parsley, enjoy!