1 large rose fish
2 fillets grouper
1 fillet oily fish
1 garlic clove
10 cherry tomatoes
a few bay leaves
dry white wine
Thoroughly clean the fish, prawns and mussels. Cut the squid in half.
Fry the garlic and sliced onions in oil for a few minutes.
Add all the fish and splash on a little wine.
Let the wine evaporate then add the tomatoes.
Season with salt and pepper. Add the chopped parsley and bay leaves. Cook for 20 minutes over a medium heat. Serve with toasted bread and sprinkled with a handful of parsley.