Richard's Fishy Stew (Thanks Richard)

This serves four so easily halved.

Ingredients

6 tblsp extra virgin olive oil
1 big onion2 cloves of garlic - sliced
1 tblsp chopped rosemary
2 bay leaves
2 red peppers, split, deseeded and finely sliced
Half teaspoon of smoked paprika
400 gms tin tomatoes
150ml white wine
100mls fish stock
Pinch of saffron - warmed in water for 15 minutes
150gms roasted almonds.
700gms monkfish cut into chunks
450gms clams or mussels
120gms peas
salt and pepper.

Method:

1. Heat the oil in a large pan and - slowly - fry the onions until golden.
2. Add garlic, rosemary, bay leaf and red pepper and when the pepper has softened, the paprika and tomatoes.
3. Simmer for 10 minutes and add the wine.
4. Bubble for a couple of minutes before then adding the fish stock and the saffron.
5. Add the almonds to thicken and season.
6. Add the fish, clams or mussels and peas and simmer for five minutes until the clams or mussels have opened.
7. Serve with either good flat breads or buttery new potatoes.

TERRIFIC!

We recommend with this Fish Stew Domaine de la Motte Chablis Premier Cru Beauroy 2006 at £12.95 a bottle or Pouilly-Fumé Les Lys Blancs 2007 Marcel Sautejeau at £9.99