Cazuela
Cazuela is the common name given to a variety of dishes, specially from South America. It receives its name from the cazuela (Spanish for cooking pot) in which is cooked. The ingredients and preparation vary from region to region, but it is usually a mid-thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed.

1. Fry almonds,  garlic, and  bread slice in oil until golden and remove from oil.
2. Cut pepper, tomatoes and  onion into small pieces,  and let cook until soft In the same oil then remove.
3. Add to fried almonds, bread and garlic and  blend all in the food processor.
4. Put all back in the pan,  add  potatoes and pepper corns and  cover with boiling water and let cook until almost done.
5. Add salt , pepper corns, cumin and saffron.
6. Cut fish in cubes and drop into pan together with the well washed clamps and muscles.
7. Let all cook for about 10 minutes and serve hot..