Instructions: Remove fish from freezer and let stand at room temperature while preparing herb mixture.

Put garlic, parsley, oregano, 1 tablespoon almonds and paprika in food processor. Chop with an on and off motion.

Heat oil in a 4- or 6-quart pressure cooker; brown remaining 1 tablespoon almonds in hot oil. Remove from cooker and drain on paper towels; set aside.

Put chicken broth or wine in pressure cooker and stir in herb mixture. Place cooking rack or steamer basket in cooker. Cut fish into 4 even pieces and place on rack.

Close cover securely. Place pressure regulator on vent pipe. Cook for 2 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool cooker at once. Open and carefully remove fish, keep warm.

Remove rack. Add frozen peas to cooker. Close cover securely. Place pressure regulator on vent pipe. Cook for 1 minute, at 15 pounds pressure, with regulator rocking slowly. Cool cooker at once. If desired, thicken mixture with 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Pour peas into serving dish; place fish on top of peas. Sprinkle fish with browned almonds and serve.

This recipe yields 4 servings.

Comments: Complementing fish with the sweet taste and incomparable crunch of nuts is a very old and almost universal tradition. Medieval Europeans learned the technique from the Arabs. When the Spaniards came in conquest of the Americas, they found the Aztecs already using seeds and nuts to thicken sauces for fish, shellfish, and poultry. Continue the tradition with this rich, yet light, cod and almond combination.

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