Fish Stew from El Mar Menor

Although the fishermen of Valencia and the Mar Menor would use all kinds offish in this moist rice dish, known as a meloso, some fish do tend to break down during the prolonged cooking of the stock. It is therefore a good idea to usefirm-fleshedfish which hold their shape, and enable you to serve a delicious, effortless second course simply by dressing the fish with a mayonnaise or al-i-oli sauce. Since some of the fish listed are rather expensive in Britain, you can vary the