2kg (4½lb) rock fish, freshly caught. If you live on the Mediterranean coast, where this recipe can really be made properly, the fishermen can provide the ingredients for this soup. Generally, these will include
Peel the onions and slice finely. Cut the tomatoes into eight pieces each. Cut the whole head of garlic in two, horizontally.
Soften the onions in the olive oil in the large saucepan, and let them turn golden over a brisk heat, stirring with a wooden spoon. Keeping it over a fierce heat, put the fish in the pan and then add garlic, tomatoes and herbs and mix al