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. More Hearty Stews

Sam Clark
May 2007

Gallery

Credit: © Marcus Nilsson

Recipe Summary

total:
45 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Suggested Pairing

For this Spanish-inspired fish stew, pour an Albariño from Galicia, in northwest Spain; the wine's bright acidity will cut right through the richness of the broth.

Advertisement
Advertisement