Ingredients

• 1-1/2# monkfish
• 12 raw shrimp, peeled
• 12 mussels, steamed
• 12 clams, steamed
• 1/2# sea scallops, halved
• 4 calamar tubes, cut into rings
• 1/4 c. olive oil
• 1 c. finely chopped onion
• 1 T. finely chopped garlic
• 2 red bell peppers, chopped
• 2 T. ham, cubed

• 6 tomatoes, peeled, seeded and chopped
• 1/2 c. blanched almonds, pulverized (almond meal)
• 1 bay leaf
• 1/8 t. saffron, crushed
• 1 t. sea salt
• coarse ground black pepper
• 3 c. water
• 1/2 c. white wine
• 1 T. lemon juice
• fresh parsley, chopped

Directions

1. Heat oil in large soup pot.
2. Add onions, garlic, and peppers; cook 5 min.
3. Add ham and cook 2 min.
4. Add tomatoes, almonds, bay leaf, saffron, salt and pepper; boil then cook 5 min.
5. Add water, wine and lemon juice; boil.
6. Add monkfish and cook 15 min.
7. Add scallops, calamar and shrimp and cook 5 min.
8. Add clams and mussels and cook 5 min.
9. Sprinkle with parsley.