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800g hake filet
2 leeks
5 carrots
1 glass of mussels
vegetable stock
5 lemons
5 garlic cloves
mustard seeds, basil, dill, rosmary, cayenne pepper, coriander, pepper, salt,
parsley
leaven bread
white wine
Season fish with pepper and salt, marinate with lemon juice and leave standing for at least four hours
cut thin slices of garlic, cover with salt allow to steep for minimum one hour.
Prepare vegetable stock
Cut fish into strips, put it into the bouillon together with garlic-salt and
spices and let simmer on low heat for three quarters of an hour.
After first quarter add sliced carrots, after second quarter finely cut leek.
Five minutes before cooking time ends add mussels.
Garnish with parsley.
Serve with leaven bread and white wine
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