Zarzuela de Pescado

• 6 large tomatoes
• 4 to 6 cloves of garlic
• 4 tbs

Clean all the fish and cut it into slices. Make a fish stock by boiling the heads, etc., in a little water with salt, pepper, herbs, sliced onion and reducing to a cupful. Strain and put aside. Chop the garlic and put it to cook slowly in the hot oil in a heavy pan. Peel, seed and chop the tomatoes and add them together with the parsley. Simmer for 10 minutes until all the ingredients are well