Fish Stew with Rice and Celery

Rinse the celery, trim, cut into cubes and finely dice. Put the rice in 500 ml (approximately 2 cups) of salted boiling water. Add the celery halfway through the cooking time and cook over low heat.

Peel the onions and cut into rings. Heat the oil in a roasting pan or Dutch oven. Sauté the onions and almonds and cook lightly. Add the wine, broth, tomatoes and bay leaves. Season with salt and pepper and let simmer over low heat for 20 minutes.

Meanwhile, rinse the cod, pat dry and cut into 8-12 pieces. Season with salt and pepper. Rinse the thyme, shake dry and strip the leaves. Stir the thyme in the stew 5 minutes before the end of cooking. Place the fish on top, cover and leave until done.