Monkfish stew with clams and peas

Step by step

1. Soak the clams soak in cold salted water for 30 minutes to release any sand they may contain.
2. Cut the monkfish loin into large cubes and cool them in the fridge.
3. Peel the potatoes, wash and chop them into regular pieces. Peel and finely chop the onion and garlic cloves.
4. Wash and clean the peppers, removing seeds and white filaments; and cut them in small pieces.
5. Wash the tomatoes, and chop or grate them.
6. Heat 2 tablespoons of olive oil in a pot, add the onion and peppers, and cook them for 5 minutes.
7. Add the minced garlic, cook it for 1 minute. Sprinkle with the sweet paprika and the saffron threads. Stir in the tomato and cook over medium heat until the water evaporates, and a thick sauce remains.
8. Add the potatoes and the white wine, stir and let the wine reduce to about half.
9. Add the hot broth and the peas, salt, and cook for 15 minutes over low heat.
10. Add the pieces of monkfish and washed clams to the pot and cook for 5 more minutes.
11. Season with salt and let it rest for a few minutes before serving.