Ok. Maybe what you mean is more like the
all i pebre, which is a sauce made with garlic, paprika and sometimes a dry chilli (pebrera), saffron, almonds and flour or toasted bread. I can't find a picture of it because the word "all i pebre" is commonly used to name a dish made with eels and this sauce.
I use similar ingredients (in fact nearly the same) to make a mash that I then mix with the fish broth, to cook the
suquet de peix. See in the picture one I cooked in August. The
suc (broth) should have come thicker, but I fried the potatoes too much (should be less than golden, almost nothing) and didn't put any wheat flour in the mash. The solution would be to add some corn flour, but still at an early point while cooking. Basically it is the starch that thickens the sauce.
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