Fish Stew

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Tokyo Terrace


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12 little neck clams or mussels

1/2 pound sea bass or other firm fleshed white fish, skin removed and cut into 1/4 inch cubes

3 tablespoons olive oil

salt and pepper

1 clove garlic, minced

1 small/medium onion, chopped

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 can diced tomatoes

2 1/2 tablespoons paprika

1 teaspoon cumin

1 bay leaf

1 3/4 cups white wine

1 cup water

1/8 teaspoon saffron threads

2 tablespoons fresh flat leaf parsley, chopped

2 tablespoons fresh dill, chopped

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