625 g (1 1/4 lb) monkfish, cut into bite-sized pieces
500 g (1 lb) clams, rinsed and drained
salt and pepper
Heat the oil in a wide saucepan or flameproof casserole dish. Add the onion and cook for 5 minutes until softened. Add the garlic and red pepper and cook for a further 2 minutes, then stir in the chilli and herbs and pour in the wine.
Bring to the boil, then reduce the heat and simmer for 2 minutes. Add the saffron and tomatoes and simmer for a further 10 minutes, then stir in the almonds.
Add the monkfish to the stew and cook for 3 minutes. Add the clams, cover the pan with a tightly fitting lid and continue to cook for about 5 minutes until the clams have opened, discarding any that have not. Remove the herbs and season the stew to taste.