Fish Stew With Peppers, Almonds and Saffron

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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