We’re still trying to get in the last of the summery dishes before we succumb to roasts and pies! Season this well and add plenty of parsley at the end; a lift that can’t be understated.
Wine suggestion: cross the border for this and go to Portugal for an oaked and aged Alvarinho (there may be some similar oaked/aged Albariño from Rias Baixias in Spain but I haven’t found the right ones yet). Quinta de Soalheiro make a Reserva Alvarinho that with 12 months extra ageing from release makes a perfect match.
Fish Stew with Peppers, Almonds & Saffron – serves 4
- 6 tbsp olive oil
- 1 large Spanish onion, roughly chopped
- 2 garlic cloves, thinly sliced
- 2 dessertspoons of finely chopped rosemary
- 3 fresh bay leaves
- 2 red peppers, thinly sliced
- ½ tsp sweet smoked Spanish paprika
- 1 tin of plum tomatoes, drain of the juice and roughly chop
- 150ml white wine
- 100ml hot fish stock
- 50 saffron strands infused in 4 tbsp boiling water
- 150g whole blanched almonds, lightly toasted and roughly ground
- 650g monkfish fillets, cut into chunks
- 500g clams, rinsed well
Heat the oil in a large saucepan, over a medium heat. Add the onion and a pinch of salt, then cook for 15-20 minutes or until golden. Add the garlic, rosemary, bay leaves and red pepper. Soften for 10 minutes, then add the white wine and allow to bubble for a couple of minutes before adding the fish stock and saffron water. Add the crushed almonds and season to taste.
When almost ready to eat, add the monkfish and clams, put a lid over the pan and simmer until the fish is cooked through and the clams are open – about 5 minutes.
Serve with new potatoes.
(Original recipe from Moro the Cookbook by Sam & Sam Clark, Ebury Press, 2001.)
Jono & Jules do food & wine 