(traditional Catalan fish stew) for about 4 persons:

1 pound mussels (no shells, wash)
1 pound shrimps, scampi (raw)
1 pound squid (wash and cut into pieces)
2 or 3 pounds of fish fillets (cod fish, poon, haddock, anglerfish, whiting, conger; use firm fish fillets, cut in large pieces)

Cut one large onion, 1/2 pound of bacon, 2 pounds of peeled tomatoes in pieces.
Grind a handful of white almonds or use sliced almonds (snippets).

Saute the onion in 1/2 cup olive oil, add the bacon, almonds and tomato together with 4 chopped garlics, a little safran and one or two laurel leaves, some salt and fresh ground black pepper. Heat over medium heat for about 15 minutes (without a lid) until most wet is evaporated. Add another 1/2 cup olive oil and 1/2 cup of dry white or red wine and the juice of 1/2 a lemon. Add all the fish (except mussels and shrimps!) and stream this for about 8 minutes (with lid) on a low heat. Eventually, add the mussels and shrimps and some chopped parsley and steam for another 2 minutes.

Serve with stick bread.

TIP: approach cooking with reckless abandon.

Special thanks for this recipe contribution by Danny of Webengineer.nl