My friend Doug lived and worked in Yosemite National Park for more than 30 years. One night a horrendous storm sent a 200-year-old Ponderosa pine crashing through the roof of his beloved cabin, slamming onto his bed, just 6 inches from his startled face.

Lesser men would have run screaming from the scene. Mr. Cool, however, lay there in composed contemplation. Finally, he reached through the tangle of branches, picked up his phone and dialed the front desk of nearby Yosemite Lodge.

When one of his employees answered, Doug calmly asked if the night bellman would please deliver a pack of cigarettes … which is how the rest of Yosemite Valley residents ultimately learned of Doug’s near-death experience.

Such humor and spunk saw him through the months and months of negotiating the National Park Service’s thorny red tape during the reconstruction of his cabin.

He endured primitive facilities and bucketloads of frustration, but, in the end, gained a brand-new cabin, expanded kitchen and walk-in shower. Quite an improvement.

Letting go of marginal eating habits is certainly another area where the right attitude can see you through the rough patches … that, and some really good recipes.

Take fish, for instance. We all know how good fish is for our overall health. But when you’re trying to pull some marginal fish eaters — or out-and-out fish haters — over to your way of thinking, a good attitude is only half the battle. The truly successful nudge comes via good cooking. This time of year, a healthy but flavorful fish stew might be just the ticket.

Perhaps you already have a good recipe on hand. Remember, I ran a great one for cioppino in February. But in the last few years, the culinary world has made a welcome return to basics, and in the process expanded on the stew and chowder concept.

You’ll find recipes calling for a wider selection of vegetables, from leeks to chilies, along with a demand for only the freshest and finest seafood ingredients.

For example, the most important consideration when assembling a superb fish stew is freshness. Fresh doesn’t have to mean never frozen. But fresh does mean carefully and quickly handled between the time it is caught and the time it enters your kitchen.

At the seafood counter, scrutinize the product before purchase. Ask to smell it, and if there’s even the slightest hint of fishiness, move on.

When you serve these special stews, play off their robustness.

Keep the side offerings simple and to the point: a crusty loaf of locally made French bread, a well-turned green salad with homemade dressing — and don’t forget to lay in some nice regional craft brews and a simple but elegant bottle of Oregon pinot or syrah (or other lovely regional red).