- 800 g firm fish (selection of cuttlefish, eel, grouper, monkfish, octopus, squid)
- 500 ml olive oil
- 400 g bonito / sardines, mackerel, filleted
- 300 g langoustines, mussels, prawns, shelled
- 200 g tomato, chopped
- 5 lemons, juiced
- 2 onions, chopped
- 5 cloves garlic, minced
- White wine, glass
- Stock made from carcass, bones, shells and skin of selected fish
- Parsley, for garnish
Cut firm fish into chunks and marinate in oil, lemon juice and two thirds of the minced garlic. Overnight in fridge.
Sauté the remaining garlic in sufficient oil, add onion, cook on a medium heat for five minutes. Turn up heat, add most of the tomatoes, stir and pour in the wine. Simmer for 20 minutes.
Season the marinated fish liberally with salt and pepper. Stir into the tomato mixture, then pour in enough stock to cover it. Bring to the boil, cover and simmer.
Shake the pan every now and again to loosen the fish.
After 20 minutes add the mackerel and sardine fillets, bring to a low boil and cook for a further 10 minutes.
Finally add the langoustines, mussels and prawns plus the remainder of the tomatoes and simmer for five minutes.