Mix together saltwater fish and langoustines cut into chunks, mussels, a little tomato paste, olive oil, parsley, garlic, finely chopped onion, and salt. Cook in the soup for 1–2 minutes, so that the fish is still a little raw in the middle. Served steaming hot and topped with bread, garlic mayonnaise, and a head of fresh dill, this makes a main course.
© 2014 All rights reserved. Published by Columbia University Press.