60 ml(¼ cup) extra-virgin olive oil1onion, finely chopped1clove of garlic, finely chopped2tomatoes, blanched, peeled, seeds removed and coarsely chopped125 ml(½ cup) Soave or other Italian dry white wine60 ml(¼ cup) white wine vinegar1.1 kgassorted fish fillets, such as monkfish, mullet and John Dory, cut into 3-4cm pieces1 tbspfinely chopped flat-leaf parsley Italian-style bread, thickly sliced, toasted or grilled, to serveFish stock1each of scorpion fish, red fish, grey mullet and gurnard, cleaned and cut into thirds300 gmsmall school prawns ½lemon2carrots, coarsely chopped2stalks of celery, coarsely chopped4eggwhites, beaten, shells crushed
For fish stock, combine all ingredients (except eggwhites and shells) in a large heavy-based saucepan, add enough water to cover and season to taste with sea salt. Bring to the boil over medium heat, then simmer over low heat for about 30 minutes. Strain through a muslin-lined sieve, pressing to extract all the liquid (discard solids), into a clean saucepan. Bring to the boil over medium heat, add eggwhites and shells and simmer over low heat until eggwhites coagulate (5 minutes). Strain through a muslin-lined sieve (discard solids). Makes about 1½ litres.
Heat olive oil in a large saucepan over medium heat and sauté onion and garlic until soft (5-7 minutes). Add tomato, white wine and vinegar and cook until mixture reduces by half (3-5 minutes). Add fish fillets and cook, stirring carefully until opaque (3 minutes). Add fish stock, season to taste and simmer until fish is cooked through (5-10 minutes). Divide among serving bowls, scatter with parsley and serve with toasted bread to the side.