Halibut And Clams With Bell Peppers 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.

SEAFOOD, SAUSAGE AND BELL PEPPER PAELLA

Steps:

• Combine oregano, thyme and parsley in small bowl. Transfer half of chopped herbs to processor. Add 1/4 cup olive oil, 1 tablespoon red wine, peppercorns, coriander, 3 minced garlic cloves, cayenne, salt and vinegar. Blend until coarse paste forms. Place chicken on large plate. Rub all but 2 tablespoons paste mixture over chicken. Cover and chill until ready to use.
• Divide 1/4 cup olive oil between 2 large Dutch ovens or heavy large deep skillets over medium heat. Divide chorizo, onions, tomatoes, ham, salt pork, remaining chopped herbs and remaining 5 minced garlic cloves between Dutch ovens. Cook until onions are soft but not brown, crumbling sausage with fork and stirring frequently, about 15 minutes. Transfer chorizo mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate remaining 2 tablespoons herb paste, chicken legs and chorizo mixture separately.)
• Divide remaining 1/4 cup olive oil between Dutch ovens. Add half of chicken and Italian sausages to each Dutch oven and cook until brown and partially cooked, turning frequently, about 8 minutes for sausages and 12 minutes for chicken. Transfer to plate. Return half of chorizo mixture to each Dutch oven.
• Meanwhile, bring stock and clam juice to simmer in heavy medium saucepan. Add saffron and mix well.
• Add half of rice to each Dutch oven. Cook over high heat until opaque, stirring frequently, about 5 minutes. Divide remaining herb paste and remaining 7 tablespoons wine between Dutch ovens. Bring to simmer, scraping up any bits. Stir half of stock mixture into each Dutch oven. Divide shrimp, clams, mussels, fish and bay leaves between Dutch ovens. Bring to boil. Reduce heat, cover and simmer until rice is very tender, stirring occasionally, about 25 minutes. Discard any clams or mussels that do not open.
• Meanwhile, prepare barbecue (medium-high heat). Brush grill and lobster with vegetable oil. Place lobsters on grill shell side down. Add chicken and grill until lobster and chicken are cooked through, turning occasionally, about 15 minutes. Transfer to large plate. Tent with foil to keep warm. Add Italian sausage and bell peppers to grill and cook until sausage is cooked through and pepper are brown in spots, turning frequently, about 10 minutes. Transfer sausages and peppers to another plate. Cut sausages into 2-inch pieces. Cut bell peppers into 1/2-inch-wide strips.
• Divide chicken, lobster, sausage, peppers and peas between Dutch ovens. Cover, remove from heat and let stand 15 minutes. Rearrange shellfish and peppers decoratively atop rice. Serve with lime and lemon wedges.

HALIBUT AND CLAMS WITH BELL PEPPERS AND SAFFRON

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium heat. Add shallots, garlic and thyme; sauté 2 minutes. Stir in wine and saffron. Add clams. Cover and simmer over medium heat until clams open, about 8 minutes (discard any clams that do not open). Remove from heat.
• Using tongs, transfer clams to bowl. Remove meat from shells; reserve meat. Strain cooking liquid and any accumulated clam juices into medium saucepan; discard solids. Add bottled clam juice to cooking liquid. Bring liquid to boil. Add peppers. Set aside.
• Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add to skillet; cook until golden on bottom, about 2 minutes. Using spatula, turn fish over. Pour pepper mixture over fish. Cover and simmer over medium-low heat until fish is just cooked through, about 3 minutes.
• Using slotted metal spatula, transfer fish to shallow soup plates. Add clam meat to skillet; stir just until heated through. Spoon over fish. Sprinkle with cilantro and basil.