Clean the spring onions. Peel tomatoes and garlic clove. Cut off everything. When gutting the fish, set aside liver, eggs or spawn, if any. Drain and season with salt.
Heat oil in an earthenware pot and sauté the spring onion in it over low heat. When it becomes juicy, add tomatoes and half of the garlic clove. Add the celery sprig and the bell bell pepper.
Put the fish (the firmer one at the bottom) in a colander and as soon as the clear soup boils, put it in the saucepan in such a way that no bone gets into the clear soup. Make 15 min.
After removing the head of the caramels, strain the fish and add to the fish broth form.
Season to taste and remove the celery sprig. Remove the bones of the bigger fish and put them on the bread in the soup tureen. Then crush garlic, parsley and marjoram in a mortar, add a little bit of clear soup and pour over the bread. Then cover the whole with the hot clear soup.
“Introduction to the cuisine of Menorca, Mallorca, Ibiza and Formentera” **