serves 6
4 thick slices turbot or hake
12 shrimps or prawns or some slices of lobster
12 mussels
2 onions
6 tomatoes
1 garlic clove
parsley
1 lemon
4 fl oz/120 ml dry white wine
oil for frying
Cut the turbot or hake into fairly small pieces. Shell the shrimps or prawns and the mussels.
Fry the chopped onion with a little chopped garlic in oil till golden.
Add the
mussels and chopped tomatoes. When these are fairly tender add the rest of the fish together with the wine.
While this is simmering, add the juice of a lemon, salt and
pepper.
Serve immediately with boiled potatoes or rice.
