• 500 g/1 lb bass, filleted
• salt
• 3–4 tbsp

Rinse the fish under cold running water, sprinkle with salt and leave to drain.

Heat the olive oil and fry the onions, celery, carrots and garlic for 3 minutes. Then add the tomatoes, potatoes, fish stock, pepper and a pinch of salt, cover the pan and cook for 10 minutes.

Cover the bottom of a large shallow pan with half the vegetable mixture, place the fish fillets on it and sp