Cook It: Catalan Fish Stew

Serves: 6

Prep time: 10 minutes

Cook time: 15-20 minutes

6 tablespoons olive oil

1 large onion chopped

1 red chile pepper, finely chopped

2 cloves garlic, crushed

1/2 teaspoon smoked paprika

1 teaspoon fresh thyme leaves

1 teaspoon saffron threads

3 bay leaves

3 medium tomatoes

1/3 cup fish broth or water

1/2 cup white wine

Dash of sherry vinegar

1 pound mussels, cleaned

1 1/2 pound cod or other firm white fish

3/4 cup toasted almonds, ground

Heat the olive oil in a large pan and saute the onion, chile and garlic for a few minutes. Add the paprika, thyme, saffron, bay leaves and tomatoes and cook until the sauce has thickened.

Add the fish broth, white wine and vinegar and simmer. Add the mussels and cook until they open; discard any that have not opened.

Put the fish into the stew and stir in the almonds. Heat gently for about 5 minutes, long enough for the fish to cook through.

-- Recipe from "1001 Foods to Die For," introduction by Corby Kummer

(Andrews McMeel Publishing)