For eight people:
o 2 scorpion fishes
o 2 weevers
o 2 gurnards
o 2 whitings
o 1 hake head
o 1 big onion
o 5 pods of garlic
o 3 or 4 tomatoes or some puree
o Salt, Cayenne pepper, saffron, curry
o A bunch of mixed herbs with basil and fennel
o Oil
o Crusts or fresh pasta
o Grated Gruyere or parmesan
o 3l of water

Heat up the oil, brown the chopped onions. Add the fishes already cut in pieces. Mash with a wooden spatula. Add the rinsed and cut tomatoes and crushed garlic, the bunch of mixed herbs, water, white wine and spices. Bring to boil and simmer slowly for 20 minutes and pour through a strainer. Cut the fat off the stock. Put the crusts in each basin and pour the soup.

Source : La cuisine charentaise, Liliane Benoit and Agnès Claverie, Editions Sud Ouest