1 |
garlic clove, crushed |
2 |
onions, chopped |
1 |
red chilli, chopped |
60ml |
olive oil, plus extra for drizzling |
4 |
small whole red mullet, sea bass or sea bream, about 125–150 g each) |
1 |
monkfish fillet or any other firm white fish fillet |
2 |
snapper fillets |
6 |
large prawns, peeled and deveined |
2 |
large calamari, cleaned and cut into quarters |
6 |
scampi |
12 |
mussels, scrubbed and debearded |
20 |
clams |
100ml |
dry white wine |
12 |
cherry tomatoes, roughly squashed |
4 |
bay leaves |
1/2 bunch |
flat-leaf parsley |
|
chicken stock, if needed |