You are here  Aigo Sau  admin's picture   Fresh fish 2 Pound  
Potatoes 6   Tomatoes 2 Large   Onion 1 Medium   Garlic 2 Clove
(10 gm)   Bouquet garni 1 (Bay Leaf, Parsley, Celery, Fennel And
Strips Of Orange Peel)   Olive oil 1⁄3 Cup (5.33 tbs)   French
bread loaf 1 Small   Garlic 2 Clove (10 gm), cut   Salt To Taste
  Pepper To Taste  Cut fish into serving pieces and arrange
these on the bottom of a large skillet. Peel and slice potatoes
and place them in a layer on top of fish. Peel and chop
tomatoes, onion, and garlic and put these on top of potatoes.
Season to taste with salt and freshly ground black pepper; add
bouquet garni. Pour olive oil over all and add enough boiling
water barely to cover fish and vegetables. Boil quickly for 20
minutes, or until potatoes and fish are just tender. Slice
French bread and toast it lightly. Rub each slice with a cut
garlic clove; place a slice of toast in the bottom of each soup
bowl. Pour the broth over this. Serve the fish and vegetables
separately. Makes 4 to 6 ser