Updated: Apr 25, 2021
A stew does not have to be boring, this dish emphasizes that fact. A decadent stew filled with gorgeous seafood, aromatics including smoked Spanish (or any kind) paprika and rich from finely ground almonds. This is a stew I could have every day. And is is quite easy to make too.
I was limited to using fish, red snapper and small shrimp in this stew, but feel free to use mussels or clams that the original recipe calls for. In addition, calamari would also be perfect for this dish. Adjust the cooking times and the order in which you add the seafood to suit your choices. This book has languished on my shelf for some time. I bought it as almost every Spanish cookbook list has this book highly rated. After making this recipe I can see why. This book focuses on the flavors of the Moors and the Muslim conquerers of Spain, and the blend of these flavors and cooking techniques. The ability of the author to highlight the finer aspects of this distinct cuisine is what makes this book so wonderful. This book is a collectors item on any cooks bookshelf.
For more recipes from this cookbook click here.
2 tablespoons extra-virgin olive oil
1 onion, sliced finely
1 large red bell pepper, cut into thin strips
2-3 large garlic cloves, very thinly sliced
Salt and freshly ground black pepper to taste
1 teaspoon finely chopped rosemary, or 1/2 teaspoon dried
1/2 teaspoon Spanish smoked paprika, or any sweet smoked paprika
1 bay leaf
1 1/2 cups dry white wine, or 2 teaspoons lemon juice
One 14-ounce can crushed Italian tomatoes , or 3-4 tomatoes finely diced
1 1/2 cups water
1/4 teaspoon saffron threads crumbled into 2 tablespoons of hot water
1/4 cup roasted almonds
1/4 lb shrimp
1 1/4 pounds monkfish, or red snapper or other light fish without skin, meat cut into 1-inch pieces
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 or lemon juice 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. This should resemble a pasta sauce at this stage.
Toast the almonds on a pan on medium heat till lightly browned. Finely grind the almonds in a food processor. Add the water to the sauce and bring to a simmer. Stir the almonds into the stew and simmer until slightly thickened, about 3 minutes. Add the seafood, cover and season with salt and pepper. Cover and simmer until the fish is cooked through,
Transfer to bowls and serve Immediately with crusty bread or rice.