1 Tomato, cubed
Whole escorpora fish
Potato, thinly sliced
Salt and pepper to taste
Cut the "Escorpora" in fillets, take out the
bones, and reserve.
Boil a consomme with the bones and the head of the fish
Put the chopped onion into a pan and stir it in oil. When
half cooked, add the chopped garlic. Add the cubed tomato.
When cooked, add the fish consomme and bring to a boil.
Add the sliced potatoes and wait until cooked
Add filets of "escorpora" and the clams
Chop the parsley with almonds and add to the sauce.
Season to taste with salt and pepper.