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Source: Metro. Calderetta Serves Six Ingredients

Thickener One-half of a cup extra-virgin olive oil. Four large cloves garlic.

Two thick slices baguette.

One cup toasted almonds.

One-half of a cup chopped parsley.

Thickener Preparatation

Heat oil in a skillet and fry the whole garlic cloves until brown in color, about five to six minutes. Remove garlic from the pan and set aside. Place the bread in the hot oil and toast on both sides. Cåombine the bread, garlic, almonds, and parsley in a food processor or use a mortar and pestle. Crush and set aside. This will be used to thicken the stew before serving.

Remaining Ingredients

One-half of a cup Spanish olive oil.

One yellow onion, finely chopped.

One red bell pepper, cored, seeded and chopped.

Two ounces prosciutto or jamón serrano cut into strips. Three ripe tomatoes, chopped (or use canned tomatoes). Pinch of saffron threads.

One cup amontillado sherry.

2.5 cups fish stock.

12 clams.

12 mussels.

Six shrimp, peeled and deveined.

One pound cod.

Salt and pepper.

Final Preparation

Heat oil and sauté onion, pepper, ham, and tomatoes. Cook over medium heat, stirring frequently, for about 15 minutes. Add the saffron and sherry and bring to a boil for two minutes. Add the fish stock and bring to a boil. Turn down to medium and add all the seafood. Cover and cook for about three minutes, or until clams and mussels open; discard any that fail to open. Stir in the thickener and taste to adjust seasonings.