This recipe is so delicious and adaptable, you may wonder how you ever cooked fish another way. Don’t be afraid of experimenting with the seasonings or the constituent fish and vegetables, either.
mixed fish and shellfish1kg/2lb (mussels, clams, white fish, red mullet, squid)
potatoes3 medium sized, sliced about ½inch thick
onion or leek1, chopped garlic2cloves, crushed and roughly chopped
fresh tomatoes2, roughly chopped
a scattering of fresh rosemary
a hefty pinch of salt
a splash of white wine or water
Clean, bone and skin the fish, and cut it into pieces about two inches square. Debeard the mussels. Clean the squid and cut it into rings about ½-inch thick.
Spread all the ingredients including the fish over the bottom of a roasting pan, scatter with the vegetables, herbs, and spices, and lubricate generously with the oil and wine. The ingredients listed here are only a guide; you could ramp up the garlic, add some sliced peppers, a quarter of a bulb of fennel, sliced, or a few sprigs of parsley or thyme. You could even bury a split lobster in there, if you felt particularly luxurious. Cover the tray with a tight fitting foil lid.
This can all be done a few hours in advance: put the tray into the fridge and take it out half an hour before you plan to start cooking. Give it a shake before putting it in an oven at 180°C for forty minutes. Everything will be perfectly cooked, and supplied with its own delicious sauce. If you like, you can put the pan on the stove top and reduce the sauce a little more.