Serves 6
50 min
Fish Stew With Peppers, Almonds And Saffron
Recipe GLPRd54c982569642b
A rich, aromatic Mediterranean-inspired fish stew featuring tender monkfish and littleneck clams in a saffron-infused tomato broth, brightened by roasted red peppers, toasted almonds, and fragrant rosemary. The Spanish smoked paprika adds subtle depth and warmth to this elegant French-style seafood dish.
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Ingredients
¼ 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 and freshly ground black pepper to taste
1 teaspoon Fresh rosemary, finely chopped
½ teaspoon Sweet pimentón de la Vera (Spanish smoked paprika)
1 Bay leaf
1½ cups Dry white wine
14 ounces Crushed Italian tomatoes (canned)
1½ cups Water
¼ teaspoon Saffron threads
2 tablespoons Hot water (for saffron infusion)
¼ cup Salted roasted almonds
12 Littleneck clams, thoroughly scrubbed
1¼ pounds Monkfish, trimmed and cut into 1-inch pieces
Directions
Crumble the saffron threads into a small bowl with 2 tablespoons of hot water and let steep for at least 5 minutes to release the color and flavor.
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the sliced garlic and cook, stirring constantly, for 1 minute until fragrant, being careful not to brown it.
Stir in the red bell pepper strips and cook for about 3 minutes, allowing them to soften slightly.
Add the finely chopped rosemary and smoked paprika, stirring well to coat the vegetables evenly. Cook for 1 minute to bloom the spices.
Pour in the dry white wine, scraping the bottom of the pot to deglaze and release any flavorful browned bits. Bring to a simmer and cook for 2 minutes.
Add the crushed tomatoes with their liquid, the 1.5 cups of water, and the bay leaf. Bring to a boil, then reduce heat and simmer for about 10 minutes to allow the flavors to meld.
Stir in the saffron infusion (threads and soaking liquid) and season the broth with salt and freshly ground black pepper to taste.
Increase the heat to bring the broth to a gentle boil. Add the prepared monkfish pieces and return to a simmer.
Add the scrubbed clams, nestling them into the broth. Cover the pot and cook until the clams open and the monkfish is opaque and flakes easily when tested with a fork, about 8-10 minutes. Discard any clams that do not open.
Remove the bay leaf. Stir in the roasted almonds just before serving to maintain their texture.
Ladle the stew into individual bowls, distributing the fish, clams, vegetables, and broth evenly. Serve immediately.
