Simmer until cooked:
1 litre of campbell’s fish stock.
1 litre of water.
6 peeled tomatoes or one or two cans of tomatoes.
1 cup dry white wine.
½ cup of tomato paste.
1 sliced onion.
A few pieces of orange peel.
1 dozen anchovies.
4 garlic cloves.
A little coriander to taste.
A little parsley to taste.
A little tarragon to taste.
10 saffron threads.
2 teabags of herbs.
And some of the following if desired:
10 to 15 new potatoes or smallish peeled potatoes.
1 small thinly sliced leek.
1 peeled and finely chopped carrot.
1 cup diced celery root or celery.
¼ cup light soy.
½ teaspoon of liquid smoke.
When cooked poach:
¼ to ⅓ kg white fish.
¼ to ⅓ kg salmon.
150 gm of raw smallish shrimps.
