Provençal fish casserole

Ingredients

1 onion, chopped
12 g Bresc Garlic puree
1 dl white wine
2 dl manufacturing cream
12 prawns, cleaned
100 g Bresc Pomodori marinati
300 g cubes of mixed fish
25 g Bresc Gamba marinade
1 carrot, coarsely chopped
1 stalk celery, peeled and coarsely chopped
salt and pepper to taste
oil for frying

Preparation method

Peel the carrot and celery and chop them coarsely. Peel the prawns. Marinate the fish and the prawns in the gamba marinade for 5 minutes. Fry well and remove from the pan. Fry the onion gently in a little oil. Add the carrot, the celery, garlic and tomato chunks. Add the wine and the wine vinegar and bring briefly to the boil. Add the cream. Reduce to the required thickness, then add the fish and the prawns. Season the casserole with salt and pepper.

Serving suggestion: with French bread and rice.