Spanish Fish Stew with Almond and Saffron Base

Serves 4

Ingredients:

4 tablespoons olive oil

1 slice bread, crusts removed

3 cloves garlic

25 almonds, blanched and skinned

½  cup chopped green pepper

½ cup chopped onion

½ cup chopped tomato

½ cup white wine

1 pinch of crushed saffron

½ teaspoon Spanish paprika

1 pound potatoes, peeled and cut in chunks

1 teaspoon salt

2 cup fish stock

1 pound boneless monkfish, cut in chunks (any other firm fish such as cod or halibut can also be used)

2½  pound scrubbed clams

2 tablespoons chopped parsley

Directions:

Heat 2 tablespoons of oil in a stew pot. Fry the bread, garlic and almonds until golden. Skim out. Add the additional 2 tablespoons of oil and then add the green pepper and onion to the pot and cook on medium heat until onion is softened, 10 minutes. Add wine and cook for a minute longer while stirring. Add the tomato and continue frying. Add the potatoes.

Combine the bread, garlic, almonds, wine, saffron and paprika in a blender (or crush in a mortar). Blend to make a smooth sauce. Pour the sauce over the potatoes. Add salt and fish stock. Cover and cook on a medium heat, stirring occasionally, until potatoes are tender, about 20 minutes. Add more stock or water if necessary to keep the sauce from scorching. 

Turn up the heat and add the chunks of monkfish (or any other firm fish) and clams. Cook, stirring occasionally, until fish is cooked and the clam shells open, about 10 minutes. Sprinkle with chopped parsley and serve.