Fish Stew With Peppers, Almonds And Saffron

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1/4 cup extra-virgin olive oil

1 onion, coarsely chopped

1 large red bell pepper, cut into thin strips

2 large garlic cloves, very thinly sliced

Salt and freshly ground black pepper

1 teaspoon finely chopped rosemary

1/2 teaspoon sweet pimentón de la Vera (Spanish smoked paprika)

1 bay leaf

1 1/2 cups dry white wine

One 14-ounce can crushed Italian tomatoes

1 1/2 cups water

1/4 teaspoon saffron threads crumbled into 2 tablespoons of hot water

1/4 cup salted roasted almonds

1 dozen littleneck clams, thoroughly scrubbed

1 1/4 pounds monkfish, trimmed of silver skin, meat cut into 1-inch pieces

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