Ingredients
- 1/4cup extra-virgin olive oil
- 1onion, coarsely chopped
- 1large red bell pepper, cut into thin strips
- 2large garlic cloves, very thinly sliced
- Salt and freshly ground black pepper
- 1teaspoon finely chopped rosemary
- 1/2teaspoon sweet pimentón de la Vera (Spanish smoked paprika)
- 1bay leaf
- 1 1/2cups dry white wine
- One 14-ounce can crushed Italian tomatoes
- 1 1/2cups water
- 1/4teaspoon saffron threads crumbled into 2 tablespoons of hot water
- 1/4cup salted roasted almonds
- 1dozen littleneck clams, thoroughly scrubbed
- 1 1/4pounds monkfish, trimmed of silver skin, meat cut into 1-inch pieces
Description
Food & Wine
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