Fisherman's Stew Recipe

fisherman's stew recipe
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Last weekend I made fisherman’s stew for the first time, and I’m - I’ve always wanted to, but the recipe intimated me. I decided to finally pull the trigger this Lent, since we’ve been eating the same fish recipes again and again. I found a recipe in an old cookbook I have, One Pot Meals, and altered it. Here’s the recipe:

Pinch of saffron threads

olive oil

3 minced garlic cloves

1 1/2 tsp thyme

2 bay leaves

2 red bell peppers seeded and chopped

2 cans chopped tomatoes

1 tsp smoked paprika

1 cup fish stock

1 cup blanched almonds, toasted and finely ground (buy peeled almonds)

2 lbs clams and/or mussels (your choice in the assortment)

1 lb cod fillet

1 lb shrimp

Place saffron in a small bowl with 4 tbsp almost boiling water. Let soak for at least 10 minutes.

In a large pot cook heat olive oil and add in pepper, garlic, thyme, bay leaves and cook for 5 minutes. Add in the tomatoes and paprika and cook an additional 5 minutes. Stir in the fish stock, saffron and the soaking water and almonds; bring to a boil. Reduce heat and simmer 10 minutes. Add salt and pepper to taste. Stir in fish, shrimp, and cleaned clams and mussels. Cover and simmer for 5-10 minutes, until shrimp are pink, fish is flaky and shellfish open. Serve with thick and crusty bread.

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Do you have any great seafood recipes? Please share!

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