Some garlic cloves
Some oregano & mint
Olive oil
2 tablespoons kunserva
Fish stock & a hint of chili
Fresh fish and around 8 langoustines


  • Sautéed a chopped onion with some garlic cloves, marjoram & mint in a little olive oil
  • Added 2 tablespoons of kunserva fish stock & a hint of chili
  • Add the fish & langoustines
  • Use a few small skorfon which de-boned and served with the aljotta
  • Optional : boil some rice separately and add it to the fish soup before serving

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