Fish Stew With Peppers Almonds And Saffron Recipes

FISH STEW WITH PEPPERS, ALMONDS AND SAFFRON

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.