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Ask your fish merchant for a blend of firm-fleshed fish. For example: gurnard, sea eel, burbot, mackerel and 1 or 2 whitings or cod (this recipe requires tender fish which will be mashed during cooking and serve to bind and thicken the sauce).
Clean and cut the fish into bitesize pieces.
Heat the oil and fry the fish in the Wok at position 3 along with the finely chopped onion and leak.
Add the minced garlic, the peeled and diced tomatoes (or canned tomato paste), the white wine and the water. Season with salt, pepper, parsley and saffron.
Add a dash of oil and boil briskly for 20 minutes at position 5.