Spanish Garlic and Almond Sauce for Finishing Fish Soups

This thick Spanish sauce is used to thicken and flavor fish soups and stews. There are dozens of variations containing different proportions of garlic, peppers, and nuts. This version is made with almonds, but some versions also contain hazelnuts. If you fall in love with picada as I have, you might want to play around and try substituting hazelnuts for half the almonds.