Seafood Noodles (Fideuà) | Oregonian Recipes

Name: 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; 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

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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
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