Fish Stew with Peppers, Almonds and Saffron

Ingredients

  1. 1/4cup extra-virgin olive oil
  2. 1onion, coarsely chopped
  3. 1large red bell pepper, cut into thin strips
  4. 2large garlic cloves, very thinly sliced
  5. Salt and freshly ground black pepper
  6. 1teaspoon finely chopped rosemary
  7. 1/2teaspoon sweet pimentón de la Vera (Spanish smoked paprika)
  8. 1bay leaf
  9. 1 1/2cups dry white wine
  10. One 14-ounce can crushed Italian tomatoes
  11. 1 1/2cups water
  12. 1/4teaspoon saffron threads crumbled into 2 tablespoons of hot water
  13. 1/4cup salted roasted almonds
  14. 1dozen littleneck clams, thoroughly scrubbed
  15. 1 1/4pounds monkfish, trimmed of silver skin, meat cut into 1-inch pieces

Description

Food & Wine Favicon Food & Wine
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