fish stew with peppers, almonds and saffron
rating:serves 4
6 tbsp olive oil
1 large spanish onion, roughly chopped
2 garlic cloves, thinly sliced
2 dsp fresh rosemary
3 bay leaves
2 red peppers, quartered, seeded and thinly sliced
1/2 sweet smoked paprika
1 x 400g tin plum tomatoes, drained of juice and finely chopped
150ml white wine
100ml hot fish stock
50 saffron strands, infused in 4 tbsp of boiling water
150g whoe blanched almonds, lightly toasted and roughly ground
650g monkfish fillets (or other firm white fish)
500g clams, rinsed
sea salt and black pepper
in a large saucepan, heat the oil over a medium heat. Add onion, and a pinch of salt, and cook until golden and sweet - 15-20 mins. Now add garlic, rosemary, bay and peppers. When the peppers are softened (at least 10 minutes) add paprika and tomatoes. Simmer for another 10 minutes, then add white wine and bubble for a couple of minutes before adding fish stock and saffron infused water.
finally, thicken the base with the almonds, and taste for seasoning.
when you are ready to eat, add monkfish and clams, cover, and simmer until the fish is cooked through, and the clams have opened.
delicious!