Best Fish Stew With Peppers Almonds And Saffron Recipes

ITALIAN-STYLE FISH STEW

Italian-Style Fish Stew image

This is a simple Italianate fish stew, with classic Mediterranean flavors. It's easy to put together and everything can be prepped ahead. Just pop it the oven 30 minutes before dinner.

Provided by David Tanis

Categories seafood, soups and stews

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

2 pounds white-fleshed fish fillets, such as hake, snapper or sea bass, skin removed
Salt and pepper
2 teaspoons chopped thyme or marjoram
Extra-virgin olive oil
1 small lemon, thinly sliced
2 cups diced white onion
4 minced garlic cloves, plus 1 whole garlic clove for rubbing bread
1/4 teaspoon crushed saffron
1/2 teaspoon red pepper flakes
1/2 teaspoon crushed fennel seed
1 bay leaf
1 tablespoon tomato paste
1 cup dry white wine
2 cups diced tomatoes, fresh or canned
3 cups fish stock, light chicken broth or water
12 large clams
4 thick slices country bread
1/4 cup chopped parsley

Steps:

Marinate the fish: Cut fish into 2-inch chunks and place in a medium bowl. Season generously with salt and pepper. Add half the chopped thyme, 1 tablespoon olive oil and the lemon slices. Toss to coat and set aside for 30 minutes (or refrigerate for up to 8 hours).
Put 2 tablespoons olive oil in a wide heavy-bottomed pot over medium-high heat. Add onions, season with salt and pepper and cook until softened, stirring, 5 or 6 minutes.
Add reserved thyme, minced garlic, saffron, red pepper flakes, fennel seed, bay leaf and tomato paste and cook, stirring, for 2 minutes more. Add wine, tomatoes and stock or water and bring to a simmer. Simmer for 10 minutes. Taste and adjust; the broth should be well seasoned. (This seasoned base may be prepared up to 1 day in advance, if desired.)
Heat oven to 450 degrees. Arrange fish, clams and lemon slices in the bottom of a 9-by-12-inch baking dish or a wide earthenware casserole of similar size. Ladle the broth over everything, cover and bake for 20 minutes, or until clams have opened and fish flakes easily.
Toast the bread and rub each slice with garlic. Sprinkle parsley over the soup. Serve in low soup bowls, giving each guest some fish, clams, broth and garlic toast.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 9 grams, Carbohydrate 27 grams, Fat 13 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 1222 milligrams, Sugar 8 grams, TransFat 0 grams

FISH STEW WITH PEPPERS, ALMONDS AND SAFFRON

Fish Stew With Peppers, Almonds and Saffron image

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.

Provided by Manami

Categories Halibut

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup extra virgin olive oil
1 onion, coarsely chopped
1 large red bell pepper, cut into thin strips
2 large garlic cloves, very thinly sliced
salt & freshly ground black pepper
1 teaspoon finely chopped rosemary
1/2 teaspoon spanish smoked paprika
1 bay leaf
1 1/2 cups dry white wine
14 ounces Italian tomatoes (canned crushed)
1 1/2 cups water or 1 1/2 cups fish stock
1/4 teaspoon saffron thread (crumbled into 2 tablespoons of hot water)
1/4 cup roasted salted almond
1 dozen littleneck clams, thoroughly scrubbed
1 1/4 lbs monkfish, trimmed of silver skin, meat cut into 1-inch pieces

Steps:

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.