| 1/4 | c | Pure Spanish olive oil |
| 3 | | Cloves garlic, finely chopped |
| 1 | md | Onion, finely chopped |
| 1 | md | Green bell pepper, seeded and finely chopped |
| 1/4 | c | Finely chopped smoked ham |
| 1 | c | Drained and chopped canned whole tomatoes |
| 1 | | Bay leaf |
| 1/4 | c | Drained pimientos, finely chopped |
| 1/4 | ts | Dried oregano |
| 1 | lb | Swordfish steak, skinned and cut into chunks |
| 1/4 | c | Dry sherry |
| 1/4 | c | Dry white wine |
| 2 | c | Fish stock (see CUBA03.TXT), clam juice, or water |
| 2 | ts | Salt |
| 1/4 | ts | Powdered saffron or 3 to 4 saffron threads, crushed |
| 12 | | Mussels, scrubbed under cold running water, debearded, and |
