As Founder and Executive Director, Courtney Spence leads the organization, Students of the World. It sets out to empower college students to use film, photography, and journalism to tell stories of global issues and the organizations working to address them.
Friday Recipe - Catalan Fish Stew - Rick Stein This is an everyday Catalan fish soup that is more like a stew and has several variants. Like so many Catalan dishes, it starts with a sofregit of fried garlic and tomato. A hearty Catalan fish soup; a meal in bowl. Catalan fish stew Ingredients 6 tbsp olive oil 1 large Spanish onion, chopped 2 fennel bulbs, chopped 150g/5oz chorizo, diced 1 red chilli, finely chopped 1 tsp fennel seeds, ground 2 cloves new season garlic, crushed ½tsp sweet paprika powder 1 tbsp fresh thyme leaves 1 tsp saffron strands (optional) 3 fresh bay leaves 1 tin plum tomatoes 100ml/3½ fl oz fish stock or water 150ml/5 fl oz white wine 500g/1 lb 2oz mussels, cleaned 650g/1 lb 7 oz firm white fish (bream, pollock, cod, monkfish), filleted, dredged in flour and fried in olive oil 100g/3½ oz toasted almonds, ground To serve 1 lemon, cut into wedges steamed potatoes and spring greens Preparation method