FISH STEW WITH PEPPERS, ALMONDS AND SAFFRON

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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

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.

Nutrition Facts : Calories 427.9, Fat 21, SaturatedFat 2.8, Cholesterol 50.2, Sodium 92.7, Carbohydrate 15.1, Fiber 3.6, Sugar 6.8, Protein 29.7

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