Fish Stew with Peppers, Almonds and Saffron

Ingredients

  • 1 large red bell pepper
  • 1 1/2 cups dry white wine
  • ¼ cup salted roasted almonds
  • 1 dozen littleneck clams
  • Salt and freshly ground black pepper
  • 1 1/4 pounds monkfish
  • clove(s) 2 large garlic
  • + 8 more ingredients
    • ¼ cup extra-virgin olive oil
    • 1 onion
    • 1 bay leaf
    • 1 1/2 cups water
    • 1 teaspoon finely chopped rosemary
    • 1 14-ounce can crushed Italian tomatoes
    • ¼ teaspoon saffron threads crumbled into 2 tablespoons of hot water
    • ½ teaspoon sweet pimentón de la Vera

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...

View full recipe at Food & Wine

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