|Halibut/Cod||1 1⁄2 Pound, cut into 1-inch pieces|
|Sea bass||4 Pound, cut into1-inch pieces|
|Tomato juice||8 Ounce|
|Fish head and bones/Any small fish||1 1⁄2 Tablespoon (Leveled) (Whole Pickling Spice)|
|Water||1 1⁄2 Pint|
|Dry white wine||8 Ounce|
|Lobster tails||2 (Fresh Or Frozen)|
|Worcestershire sauce||5 Tablespoon|
|Lemon||1 , juiced|
|Butter||1⁄4 Pound (Or Less According To Taste)|
|Olive oil||4 Tablespoon|
To make the stock use fish-heads, bones and any small fish.
Add 2 peeled tomatoes, a bay leaf and some parsley.
Cover with 1 1/2 pints of water and 8 oz. dry white wine.
Cook slowly in a large saucepan without the lid, until the stock is reduced to 1 1/2 pints.
Put 4 tablespoons olive oil into a large deep fireproof earthenware casserole.
Peel the potatoes, cut into 1/2 -inch cubes and arrange them in a layer on the bottom of the pot.
Place the fish, cut into 1-inch pieces, on top of the potatoes.
Sprinkle with salt and freshly ground pepper.
Cover with the onions, sliced very thin, and the 4 remaining tomatoes peeled and left whole.
Sprinkle again with salt and pepper and pour over the tomato juice.
Put in whole spice tied in square of cheese-cloth or muslin and add strained fish stock.
Simmer very slowly for one hour, stirring occasionally with a wooden fork, being careful not to break fish or tomatoes.
If an electric stove is used, put an asbestos mat under the casserole.