Preheat the oven to 180°C (350°F/gas mark 4).
To make the almond crumb, spread the almonds out on a baking sheet and place in the oven for about 5 minutes, until they are golden. Allow to cool, then roughly chop until they resemble coarse breadcrumbs. Place in a bowl and mix with the paprika and 1 teaspoon of salt. Set aside until needed.
Put a large casserole with a lid over a high heat on the hob and add the olive oil. Turn the heat down to medium and add the onions and fennel. Stir in the fennel seeds, chilli flakes and saffron and sauté for 10 minutes, then stir in the garlic and sauté for another couple of minutes.
Add the tomatoes to the onion mixture, crushing them with a wooden spoon, then pour in the stock and add the potatoes. Season to taste and simmer for 25–30 minutes, until the potatoes are tender when pierced with a knife.
Add the monkfish to the potato stew and simmer for another 5 minutes, until the fish is just cooked through and looks opaque.