Fish braised with tomatoes, mussels and clams
Based loosely on something Moroccan, this fish stew has terrific base flavours that result in a blockbuster of a dish. Serve with slices of crusty bread splashed with olive oil.
|6 Tbsp||Olive oil|
|1||Red onion, chopped|
|2||Garlic cloves, finely chopped|
|1 sprig||Fresh rosemary|
|2||Red capsicums, seeded and sliced|
|1 can||Whole peeled tomatoes|
|½ cup||White wine|
|½ cup||Chicken stock|
|150 g||Toasted almonds|
|1 to taste||Salt & freshly ground pepper|
|400 g||White fish, firm|
- Heat the oil in a wide frying pan over a medium heat, then add the anchovies and onion.
- Fry until the onion is soft and translucent and the anchovies have changed to a paste - about 15 minutes.
- Add the chopped garlic, rosemary, bay leaves and sliced capsicum. Cook for 10 minutes or until the capsicum is soft.
- Add the tomatoes, breaking them up with a wooden spoon. Simmer for 10 minutes, then add the wine, stock and saffron (infuse the saffron in the stock before using it).
- Add the almonds to thicken the sauce, then season with salt and pepper.
- Add the fish and shellfish, then cover with a lid and cook for 5 minutes.
- Serve straight from the frying pan.