Nibblous | fish stew with peppers, almonds and saffron

Ingredients

• 6 tbsp olive oil
• 1 large spanish onion, roughly chopped
• 2 garlic cloves, thinly sliced
• 2 dsp fresh rosemary
• 3 bay leaves
• 2 red peppers, quartered, seeded and thinly sliced
• 1/2 sweet smoked paprika
• 1 x 400g tin plum tomatoes, drained of juice and finely chopped
• 150ml white wine
• 100ml hot fish stock
• 50 saffron strands, infused in 4 tbsp of boiling water
• 150g whole blanched almonds, lightly toasted and roughly ground
• 650g monkfish fillets (or other firm white fish)
• 500g clams, rinsed
• sea salt and black pepper