275 ml olive oil
225 g sliced onion
2 whole cloves of garlic
250 g diced red pimento
250 g tomato concassee
2 kg mixed fish
1 kg of shellfish such as shrimps, clams or mussels
600 ml dry white wine
1. Heat 275 ml olive oil in a pan and sweat 225 g sliced onion, 2 whole cloves of garlic, 2 bayleaves and 250 g diced red pimento, then add 250 g tomato concassee and cook for 5 minutes.
2. Discard the garlic and add 2 kg mixed fish cut into 5 cm sections on the bone, such as red and grey mullet, sea bass, sole and halibut.
3. Cover with a lid and sweat for 5 minutes, then add 1 kg of shellfish such as shrimps, clams or mussels; moisten with 600 ml dry white wine and cook for a further 5 minutes.
4. Serve on slices of toast in a soup plate or tureen.