'3 days' worth of shellfish
1 1/2 to 2 kg of fish, cleaned and cut into chunks
4 medium-sized cloves of garlic, well-crushed
3 medium-sized carrots, cut into small cubes
1 medium-sized onion, finely chopped
2 sprigs of parsley
6 tablespoons of olive oil
One-quarter cup of cognac
Bread from 3 slices of white bread
One leaf of bay leaves
10 cups of water
Salt and pepper to taste
1 tablespoon of butter
'3 days' worth of shellfish
1 1/2 to 2 kg of fish, cleaned and cut into chunks
4 medium-sized cloves of garlic, well-crushed
3 medium-sized carrots, cut into small cubes
1 medium-sized onion, finely chopped
2 sprigs of parsley
6 tablespoons of olive oil
One-quarter cup of cognac
Bread from 3 slices of white bread
One leaf of bay leaves
10 cups of water
Salt and pepper to taste
1 tablespoon of butter
Fry the garlic, carrots, onion, and parsley slowly in the olive oil for 15 minutes
Add the bay leaf
Join the fish and fry slowly for 3 minutes
Aquify the cognac, pour it over the fish and vegetables, light it with a match and let the flames die out
Add the water, bring to a boil on high heat and simmer for 15 minutes
Meanwhile, open the shellfish in a pan with a little water over moderate heat
Cook the liquid through a cloth into the pan with the fish and vegetables
Remove the shellfish from their shells and reserve
Break the bread into small pieces
Cook the soup again in another pan, add the bread and cook for an additional 10 minutes
Remove all the bones from the fish
Cook the soup again, passing the bread through a sieve; season with salt and pepper
Cook the fish slowly along with the shellfish in the soup for 5 minutes before serving; add butter
Mix well and serve hot, garnished with parsley
Serve 6 portions.
