Fish soup/chaudree

04656 FISH SOUP (chaudrèe) INGREDIENTS for 4 PEOPLE 500 g clean breed, 250 g of clean Sea eel, 500 g of dogfish, 250 g of sole or turbot, 400 g onion, 8 cloves garlic, 100 g butter, 500 g of cuttlefish, white 50 cl dry white wine, salt, pepper.

Cut the fish in pieces larger than 4 cm and the other adult, wash them and let them drain.

Peel and chop the onion; Peel the garlic.

Melt half the butter over sweet.

Clean the cuttlefish and cut white plate of 2 cm in width.

In a saucepan, without ceasing to stir, simmer the cuttlefish, fresh focus, until he lost all his water.

Add the onions, garlic, salt and pepper; stir until the liquid evaporation?.

Add the melted butter, stirring, continue cooking so that the ingredients are gold-plated; pour the white wine, 50 cl of water and bring to a boil.

Add the firmer fish (breed, anguilla, dogfish), given to a boil, then add the ROAR, add salt and pepper and leave for 15 minutes, Tingle over medium heat.

Incorporate the rest of the butter in small pieces, mix well and spread in soup plates.