|Red snapper slice||6|
|Red fish slice||6|
|White wine||1⁄2 Bottle (0.5 l)|
|Fresh tomatoes/1/2 canned tomatoes||6 Large|
|Saffron||1 1⁄4 Pinch|
|Garlic||3 Clove (15 gm)|
|Olive oil||2 Tablespoon|
First cut off the head of the Red Snapper and boil it in about one and a half quarts of water, so as to make a fishstock.
Put one sliced onion and an herb bouquet consisting of thyme, bay leaf and parsley, into the water.
When reduced to one pint, take out the head of the fish and the bouquet and strain the water and set it aside lor use later on.
Take the six slices of Redfish and the six slices of Red Snapper (of equal sizes) and rub well with salt and pepper.
Mince the three sprigs of thyme, three sprigs of parsley, three bay leaves and three cloves of garlic, very, very fine, and take all six allspice and grind them very fine, and mix thoroughly with the minced herbs and garlic.
Then take each