equivalent), gurnet, weever,
roucaou, John Dory, monk or
angler fish, conger eel, whiting,
bass, crab, etc., clean and scale
them. Cut them in thick slices and
put them on two different dishes;
one for the firm fish – crawfish,
rascasse, weever, gurnet, angler
fish, crab; the other for the soft fish
- bass, roucaou, John Dory,
whiting.
‘Into a saucepan put three sliced
onions, four crushed cloves of
garlic, two peeled tomatoes, a
branch of thyme, of fennel, and of
parsley, a bay leaf and a piece of
orange peel; arrange on the top the