Fish stew with anis, fennel, saffron and almonds recipe

By Sam and Sam Clark

A fabulous fish stew, perfect served with some new potatoes, a raw fennel salad and lots of bread to mop up the sauce

8 tbsp olive oil
1 onion, roughly chopped
3 fennel bulbs, trimmed and finely diced (keep any feathery tops aside)
2 garlic cloves, thinly sliced
2 bay leaves (preferably fresh)
1/2 tsp fennel seeds
150ml Spanish dry anís or Pernod or ouzo
750ml fish stock
80 strands saffron, infused in 3 tablespoons boiling water
150g whole blanched almonds, lightly toasted and roughly ground
650g monkfish fillets, cut into chunks about 5cm square
500g clams, such as venus or palourdes, washed (discard any that are broken or open)
juice of about 1/2 lemon to taste
the roughly chopped fennel tops, or 2 tablespoons roughly chopped fresh
flat-leaf parsley
sea salt and black pepper

1. In a large saucepan, heat the oil over a medium heat. When the oil is hot (just beginning to smoke), add the onion and a pinch of salt.
2. Lower the heat and cook the onion, stirring occasionally, until golden and sweet (about 15 minutes). Now add the fennel and cook for 10 minutes, stirring occasionally.
3. Then add the garlic, bay and fennel seeds and cook for 10 minutes more until it has reduced by one-third and is golden.
4. Pour in the anís and let the alcohol bubble away for a couple of minutes before adding the fish stock and the saffron-infused water.
5. Finally, add the almonds and taste for seasoning. This base can be prepared earlier and set aside until you are ready to eat.
6. Warm the base through over a medium heat until it is just beginning to bubble, add the monkfish and cover with a lid.
7. Simmer for 5 minutes, then add the clams and continue to cook until the fish is cooked through and the clams have
steamed open (this should take another 3-5 minutes). Add the lemon to taste.
8. Sprinkle on the chopped fennel leaves or the parsley.
Extracted from Casa Moro by Sam and Sam Clark, Ebury Press, £17.50.
Photography: Simon Wheeler