- 600 grams fish fillets (such as monkfish, perch, redfish, cod)
- 1 jar (400ml or approximately 1.5 cups) fish stock
- white wine
- 2 garlic cloves
- 1 can (240g or approximately 8 ounces) mussels (packed in its own juice)
- 150 grams frozen clam
- 4 Tbsps Vinegar
- freshly ground pepper
- 2 shallots
- 4 Tbsps olive oil
- 100 grams shrimp (cooked, shelled)
- 2 tomatoes
- 1 yellow Bell pepper
- 2 Tbsps chopped parsley
Rinse fish fillets, pat dry and cut into bite-size pieces. Boil fish stock with white wine in a stock pot. Peel and add garlic. Add fish fillets and simmer 3-4 minutes. Remove fillets with a slotted spoon and reserve.
Drain mussels and add with frozen clams to the fish stock. Continue to cook until they open. Remove mussels with a slotted spoon and set aside. Boil stock over high heat. Remove from heat and remove garlic. Add vinegar and season with salt and pepper.
Peel and chop shallots, then stir into pot. Stir and pour olive oil over the fish. Remove clams carefully and chill with shrimps for 1 hour. Rinse tomatoes and finely chop. Rinse, dry and halve pepper. Remove seeds and inner white skin. Finely chop and add to fish pot along with tomatoes, peppers and parsley. Cook briefly, drain pot, and serve all ingredients on lettuce leaves.