CATALONIAN COD SOUP

In food processor or blender, grind nuts and garlic to a paste.

In a large (12-inch) nonstick pan or stockpot, cook onions in olive oil over medium heat 3 to 5 minutes, until lightly golden.  Add garlic paste, saffron, tomatoes, chicken broth, and wine.  Bring to a simmer; cook 10 minutes.  Rinse any ice glaze from frozen Alaska Cod under cold water.  Turn off heat and gently add seafood to liquid, skin side down.  Return heat to a simmer.

Once simmering, cover pan and cook 4 to 5 minutes for frozen cod or 2 minutes for fresh/thawed fish.  Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout.  Break cod into large chunks.  Stir in parsley and bread and cook 3 minutes. Serve hot.


Nutrients per serving: 439 calories, 12g total fat, 1g saturated fat, 24% calories from fat, 63mg cholesterol, 44g protein, 34g carbohydrate, 7g fiber, 626mg sodium, 170mg calcium and 420mg omega-3 fatty acids.

Variation: This soup is also excellent when made with Alaska Pollock, Sole or Halibut!