Fideua Visca Barça

• 1 sweet onions, chopped
• 5 Tomatoes from a 14.5 oz can, drained and broken up by hand
• 2 cloves garlic, minced
• 1/4 cup Olive oil, a light oil such as Columela or one made from arbequina olives*
• 1 cup chicken or shellfish stock
• Saffron threads (as many as you can afford)
• 6 ounces fideo pasta in coils, slightly broken up
• 6-10 small manila clams or cockles -- the smaller the better
• 1 fillet of black cod cut into large pieces
• 2 ounces garlic sausage or other semi-cured variety, such as chorizo bilbao
• Sea salt as needed
• Aioli, as condiment

1. In a 12-inch skillet, begin your sofregit (soffrito in Italian) with the oil, garlic, and tomatoes. Hold this over a low flame while you heat your stock.
2. Into your stock dissolve a generous pinch of saffron.
3. In an earthenware cazuela or a heavy-bottomed skillet, bring some olive oil to something short of smoke point, like little ripples on the surface (you may want to do this over a flame tamer).
4. Add the broken fideo noodles to the cazuela and just lightly color them with the oil. Add the sausage, followed by ladles of saffron-infused stock little by little until the pasta softens up. Then add in your sofregit (garlic-tomato mix).
5. In a separate pan, sear the cut pieces of black cod in olive oil. Season while you go.
6. Add the seared fish into the cazuela, followed by your nicely scrubbed clams and slap a lid on it. As soon as the clams are singing opera the dish is finished. Except for maybe some aioli.
7. *Arbequina olives are tiny ones, typical of Catalonian olive oils. But they are also now being grown in California from imported tree stock and you can find some very nice, affordable oils domestically produced. California Olive Ranch is a reliable brand.

sweet onions, tomatoes, garlic, olive oil, chicken, saffron, pasta, manila clams, fillet of black cod, garlic, salt

Taken from food52.com/recipes/9093-fideua-visca-barca (may not work)