Ingredients:
180 g per person of scorpion fish or gurnard, 4 garlics, 4 small ripe tomatoes, 1½ potatoes per person, curdled alioli (garlic and olive oil sauce), water or fish fumet.

- Put some oil in a pan and fry the garlics until they are golden-brown. 

- Add the tomato and when it has reduced, add the potatoes. Stir until it is all well mixed. Add the fumet and allow the potatoes to boil. 

- When the potatoes are about 8 minutes from being cooked, add the fish cut into slices. 

- After a few minutes, when the fish is cooked, add a fair amount of the curdled alioli. (This can be served apart if you prefer).

Recommendation: leave the suquet to sit for a few minutes before serving.