Fish Stew With Peppers, Almonds and Saffron

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 onion, coarsely chopped
• 1 large red bell pepper, cut into thin strips
• 2 large garlic cloves, very thinly sliced
• salt & freshly ground black pepper
• 1 teaspoon finely chopped rosemary
• 1/2 teaspoon spanish smoked paprika
• 1 bay leaf
• 1 1/2 cups dry white wine
• 14 ounces Italian tomatoes (canned crushed)
• 1 1/2 cups water or fish stock
• 1/4 teaspoon saffron thread (crumbled into 2 tablespoons of hot water)
• 1/4 cup roasted salted almond
• 1 dozen littleneck clams, thoroughly scrubbed
• 1 1/4 lbs monkfish, trimmed of silver skin, meat cut into 1-inch pieces

Directions

1. 1

   Heat the olive oil in a large, heavy casserole.

2. 2

   Add the onion, bell pepper strips and garlic and season with salt and black pepper.

3. 3

   Cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes.

4. 4

   Add the rosemary, paprika and bay leaf and cook for 1 minute.

5. 5

   Add the white wine and bring to a boil.

6. 6

   Simmer until the liquid is slightly reduced, about 5 minutes.

7. 7

   Add the tomatoes, water and saffron water and bring to a boil.

8. 8

   Cover the casserole tightly and cook over moderate heat for 5 minutes.

9. 9

   Finely grind the almonds in a food processor.

10. 10

    Stir the almonds into the stew and simmer until slightly thickened, about 3 minutes.

11. 11

    Add the clams, cover and cook until most of them open, 5 to 10 minutes.

12. 12

    Add the fish and season with salt and pepper.

13. 13

    Cover and simmer until the fish is cooked through, 2 to 3 minutes.

14. 14

    Discard the bay leaf.

15. 15

    Transfer to bowls and serve.

16. 16

    Serve with crusty bread and a nice rich wine.