Ingredients

　　3 tablespoons extra-virgin olive oil (EVOO) (3 turns of the pan)

　　4 sprigs fresh thyme

　　4 garlic cloves, smashed

　　1 teaspoon crushed hot red pepper flakes

　　2 medium onions, quartered and thinly sliced

　　2 celery ribs with leafy tops from the heart, chopped

　　Salt and freshly ground black pepper

　　2/3 cup white vermouth or 1 cup dry white wine

　　1 15-ounce can chunky-style crushed tomatoes

　　2 cups chicken stock or broth

　　2 pounds cod

　　A wedge of fresh lemon

　　24 mussels, debearded and scrubbed

　　1/2 cup fresh flat-leaf parsley (a couple of handfuls), coarsely chopped

　　Heat a large, deep skillet over medium-high heat. Add the EVOO, thyme sprigs, garlic, and red pepper flakes and stir for 30 seconds, then add the onions and celery and season with salt and pepper. Cook for 5 minutes, then add the vermouth to deglaze the pan. Reduce the liquid by half, a minute or two. Add the tomatoes and stock and bring to a bubble. Dress the cod with a little lemon juice and salt and cut it into large chunks. Nestle the cod chunks into the bubbling pot so the liquids surround the fish. Cook the cod for 3 minutes, then add a layer of mussels to the pan and cover. Cook for 5 minutes longer, or until the mussels open. Discard any unopened mussels. Carefully stir the parsley in and remove the thyme stems. Ladle the stew into shallow bowls and serve.

　　Rachael Ray's 30-Minute Get Real Meals