Bilbao Fish Stew

Bilbao fish stew

Serves 4


  • 6 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 4 inches fresh rosemary, chopped
  • 4 bay leaves
  • 4 red peppers, seeded and sliced
  • 1 teaspoon paprika
  • 1 tin chopped tomatoes
  • 1 glass white wine
  • 300ml fish stock
  • 1g saffron dropped into the white wine
  • 150g / 6 ozs ground almonds
  • 500g / a little over 1lb monkfish or just about any other white fish. It must be skinned. Cut into pieces.
  • 700g / 1.5 lbs some kind of smaller whole clam - carpetshells / surf / meretrix would be perfect
  • salt and pepper


  1. Follow on-pack insructions for clams. Twist each one open with a knife.
  2. Heat the oil in a large pan over a medium heat. Add the onion and a little salt. Cook slowly for about 15 minutes
  3. Add the garlic, rosemary, bay and red pepper. Cook for 10 minutes.
  4. Add paprika and tomatoes. Cook for 10 minutes
  5. Add wine and fish stock and almonds. Season to taste.
  6. Add monkfish and stir in. Cover and cook for 5 minutes. The add clams and cook for a final five minutes.
  7. Serve with bread and salad.
Related products