Ingredients:

Oil
Onion
Garlic
1 Tomato, cubed
Fish consomme
Clams
Whole escorpora fish
Almonds
Parsley
Potato, thinly sliced
Salt and pepper to taste

Cooking:

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.