Step 1

Make the broth by putting the fish head or bones in a pot of water.

Step 2

Peel the carrots and dice them, then do the same with the celery. Add these vegetables to the pot of water with the bay leaves and salt to taste.

Step 3

Cook over low heat, for about 1 hour. Once the broth is ready, strain and set aside.

Step 4

Melt the butter on a pot over low heat and add the flour little by little. Stir constantly and add the broth, continuously stirring. Once you achieve a thick consistency, make sure there are no lumps.

Step 5

Add the oil to a saucepan and sauté the thin pieces of garlic with the red pepper.

Step 6

Add the tomatoes, wine and all of the seafood.

Step 7

Add the broth and mix all the ingredients well.

Step 8

Check the seasoning, add the pepper and let cook until it boils.

Step 9

Serve immediately.