Usually, there’s leftovers for lunch the next day, too.There are many reasons to make stew on a chilly day. Not only are they ...

Potatoes and fish are added towards the end of the cooking process ... You'll find some or all of these varieties in halászlé, a fisherman's stew made by simmering fish in a paprika-infused broth over ...

Simmer this until the potato is tender. Scrub any shellfish you are using and cut up the fish into big bite-sized pieces. Drop these into the simmering stew and cook until the shells open.

Add the parsley, saffron, potatoes ... minutes or until the fish is cooked through and the mussels and clams or cockles are open. Discard any that don't open. Ladle the stew gently into vat ...

Discard any that have not opened. Put the fish pieces into the stew and stir in the almonds. Heat for a minute or two and serve with seasonal greens, steamed potatoes and wedges of lemon.