Name: Fish Stew with Peppers, Almonds and Saffron (Romesco de peix)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 500 g clams, venus or palourdes, rinsed; sea salt and black pepper; 3 bay leaves, preferably fresh; 150 ml white wine; 1 × 400 g tin plum tomatoes, drained of juice and roughly chopped; 100 ml hot Fish Stock; 650 g monkfish fillets, cut into chunks about 5 cm square; ½ teaspoon sweet smoked Spanish paprika; 50 saffron strands, infused in 4 tablespoons boiling water; 2 red peppers, quartered, seeded and thinly sliced; 6 tablespoons olive oil; 2 garlic cloves, thinly sliced; 1 large Spanish onion, roughly chopped; 2 dessertspoons finely chopped fresh rosemary; 150 g whole blanched almonds, lightly toasted and roughly ground

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This is a Catalan fish stew, named after the famous Romesco (nut) sauce from the same region. Any combination of fish may be used for this stew: we like monkfish and clams, but mussels, prawns and other firm fish may be substituted or included.

Ingredients

6 tablespoons olive oil
1 large Spanish onion, roughly chopped
2 garlic cloves, th

Method

In a large saucepan or terracotta ‘cazuela’ (dish), heat the oil over a medium heat. Add the onion and a pinch of salt, and cook the onion, stirring occasionally, until golden and sweet, about 15–20 minutes. Now add the garlic, rosemary, bay and red pepper. When the pepper has softened for at least 10 minutes, add the paprika and tomatoes. Simmer for another 10 minutes, then add the white wine

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Ingredients

Method

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