Fish Stew with Peppers, Almonds and Saffron

• Recipe by Sam and Sam Clark

Chef Way The Clarks use homemade fish stock in this smoky stew, which they sometimes cook in a cazuela (a glazed terra-cotta dish from Spain).
Easy Way Make the stew in a lidded casserole, replacing the fish stock with water. It will still taste delicious.

Ingredients

1. 1/4 cup extra-virgin olive oil
2. 1 onion, coarsely chopped
3. 1 large red bell pepper, cut into thin strips
4. 2 large garlic cloves, very thinly sliced
5. Salt and freshly ground black pepper
6. 1 teaspoon finely chopped rosemary
7. 1/2 teaspoon sweet pimentón de la Vera (Spanish smoked paprika)
8. 1 bay leaf
9. 1 1/2 cups dry white wine
10. One 14-ounce can crushed Italian tomatoes
11. 1 1/2 cups water
12. 1/4 teaspoon saffron threads crumbled into 2 tablespoons of hot water
13. 1/4 cup salted roasted almonds
14. 1 dozen littleneck clams, thoroughly scrubbed
15. 1 1/4 pounds monkfish, trimmed of silver skin, meat cut into 1-inch pieces

Directions

1. 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.
2. 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.