Fish Stew With Peppers, Almonds and Saffron

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Total Time
45mins
Prep 15 mins
Cook 30 mins

Another recipe by Chefs Sam and Sam. From Chef Recipes Made Easy: A Lesson in Moorish Flavors, Food & Wine Magazine, May 2007. If you have a problem with monk fish, use mahi mahi or halibut. They make this dish in a cazuela (a glazed terra-cotta dish from Spain) but a lidded casserole is just as good. Also, they replace the fish stock with water. It will still taste delicious.

Ingredients Nutrition

Directions

  1. Heat the olive oil in a large, heavy casserole.
  2. Add the onion, bell pepper strips and garlic and season with salt and black pepper.
  3. Cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes.
  4. Add the rosemary, paprika and bay leaf and cook for 1 minute.
  5. Add the white wine and bring to a boil.
  6. Simmer until the liquid is slightly reduced, about 5 minutes.
  7. Add the tomatoes, water and saffron water and bring to a boil.
  8. Cover the casserole tightly and cook over moderate heat for 5 minutes.
  9. Finely grind the almonds in a food processor.
  10. Stir the almonds into the stew and simmer until slightly thickened, about 3 minutes.
  11. Add the clams, cover and cook until most of them open, 5 to 10 minutes.
  12. Add the fish and season with salt and pepper.
  13. Cover and simmer until the fish is cooked through, 2 to 3 minutes.
  14. Discard the bay leaf.
  15. Transfer to bowls and serve.
  16. Serve with crusty bread and a nice rich wine.