Cook the fish in a court-bouillon. Let it cool. Lift it out, remove the skin and bones, and break up the flesh into small pieces.
Soak the bread in water for a few minutes, then squeeze it well. Combine it in a large bowl with the fish, the onion, the pine-nut kernels and the currants (if used), the egg, the allspice and seasoning. Mix and knead this well for a few minutes. Then work it