Food

Spanish Monkfish and Clam Stew

Spanish Monkfish and Clam Stew
Cooking time
30 minutes
  • Ingredients
  • Directions
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 1 garlic clove, sliced
  • 1 red pepper, cored, deseeded and sliced
  • pinch of dried chilli flakes
  • 1 rosemary sprig
  • 1 bay leaf
  • 100 ml (3 1/2 fl oz) dry white wine
  • pinch of saffron threads
  • 400 g (13 oz) can chopped tomatoes
  • 75 g (3 oz) blanched almonds, toasted and ground
  • 625 g (1 1/4 lb) monkfish, cut into bite-sized pieces
  • 500 g (1 lb) clams, rinsed and drained
  • salt and pepper
  • Heat the oil in a wide saucepan or flameproof casserole dish. Add the onion and cook for 5 minutes until softened. Add the garlic and red pepper and cook for a further 2 minutes, then stir in the chilli and herbs and pour in the wine.
  • Bring to the boil, then reduce the heat and simmer for 2 minutes. Add the saffron and tomatoes and simmer for a further 10 minutes, then stir in the almonds.
  • Add the monkfish to the stew and cook for 3 minutes. Add the clams, cover the pan with a tightly fitting lid and continue to cook for about 5 minutes until the clams have opened, discarding any that have not. Remove the herbs and season the stew to taste.