Breton Fisherman’s Stew

• 500 g rock cod
• 500 g flathead
• 500 g

Remove the heads, tails and wings from the fish and cut into 5-cm steaks. The heads and tails may be used for the stock.

Melt the butter in a four-litre stockpot. Add the onions and leeks and soften them over a low flame. Add the potatoes and continue cooking over a low flame for a further five minutes, taking care not to brown the onions and leeks. Add the fish, thyme, bay leaf and pep