bouillabaisse

Ingredients

• 2 kg of fish (conger and grouper steaks, monkfish fillets, ray wings, cuttlefish)
• 10 new potatoes
• 2 onions
• 3 tomatoes
• 1 clove of garlic
• 1 small can of tomato pulp
• 1 glass of dry white wine
• 1 bay leaf
• 4 tablespoons olive oil

• Salt pepper

Preparation

1. Peel the potatoes and onions. Cut them into thick slices. Rinse and slice the tomatoes. Peel and crush the garlic.

2. Brown the onions in a hot casserole dish with the olive oil. Add the tomato pulp and garlic and cook for a few minutes.

3. Add the flat tomato slices, potatoes, wine and bay leaf. Cook for 10 minutes covered.

4. Rinse the fish and cut the cuttlefish into thin slices. Place the conger, grouper, monkfish, skate and cuttlefish on the potatoes.

5. Cover and cook for 20 minutes, without stirring. Pour a little broth over the fish from time to time.