Recipe from Jeannine Berenger.
Ingredients:
- 2 scorpion fish
- 1 weever
- 1 red gunard
- Jack mackerels
- fish stock
- a few slices of conger or burbot
- 2 big onions, chopped
- 4 potatoes
- 3-4 garlic cloves
- 2 bay leaves
- fennel
- parsley
- 2 tomatoes
- 2-3 tablespoons olive oil
- 2 bags of saffron
Preparation:
In a large pot, add the chopped onion, garlic, bay leaves, fennel, parsley, tomatoes, olive oil and saffron with the conger or burbot. Add salt and pepper. Let it macerate for 3-4 hours. When it’s time, take the conger out and slowly cook one onion and the potatoes, before adding the conger and let it boil for 10 minutes. Finally add all the other fish for another 10 minutes, and the fish boil (2 cups per person) with the fish heads and the jack mackerels (cheap fish).
Take the fish out delicately. Filter the juice out with the pan’s cover. Serve with potatoes.