Fish Stew With Peppers Almonds And Saffron

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 onion, coarsely chopped
• 1 large red bell pepper, cut into thin strips
• 2 large garlic cloves, very thinly sliced
• Salt and freshly ground black pepper
• 1 teaspoon finely chopped rosemary
• 1/2 teaspoon sweet pimentón de la Vera (Spanish smoked paprika)
• 1 bay leaf
• 1 1/2 cups dry white wine
• One 14-ounce can crushed Italian tomatoes
• 1 1/2 cups water
• 1/4 teaspoon saffron threads crumbled into 2 tablespoons of hot water
• 1/4 cup salted roasted almonds
• 1 dozen littleneck clams, thoroughly scrubbed
• 1 1/4 pounds monkfish, trimmed of silver skin, meat cut into 1-inch pieces

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