Seafood Noodles (Fideuà) | Oregonian Recipes

Ingredients

• 4 tablespoons olive oil (divided)
• 3/4 pound firm white fish fillet, such as halibut or cod, cut into 2-inch pieces
• 1 onion, chopped
• 1 green bell pepper, ribs and seeds removed, chopped
• 6 cloves garlic, crushed (divided)
• 1 pound tomatoes, peeled, seeded and chopped (see note; or one 15-ounce can chopped tomatoes, drained)
• 1/4 cup chopped fresh Italian (flat-leaf) parsley
• 1 teaspoon smoked Spanish paprika (pimentón de la Vera)
• Generous pinch of cinnamon
• Salt and freshly ground black pepper
• 5 cups clam broth or reconstituted fish bouillon
• 1/2 teaspoon saffron threads, crushed
• 1/2 pound fideos, or angel hair or spaghettini broken into 2-inch lengths (see note)
• 1 cup dry white wine
• 1 pound shrimp, peeled and deveined, or scrubbed clams, or a mixture