1. Heat a few tablespoons of olive oil in a Burgundy casserole and fry the onion and bell pepper for 3 minutes.
  2. Add the garlic, chilli and tomato cubes and fry for a minute.
  3. Pour in the wine with 100 ml of water and crumble the stock cube above it. Let the sauce simmer gently for 5 minutes.
  4. Add the fruits the mer and the peas.
  5. Put the lid on the pan and let the fish cook for ± 5 minutes in the pan.
  6. Stir for a bit, while adding half of the parsley.
  7. Leave to cook for a few more minutes and place the pan on the table.
  8. Sprinkle generously with the rest of the chopped parsley.
  9. You can also make this dish with fresh pieces of fish (cod, haddock, hake, etc.) and prawns.
  10. Add them at the same time as the fruits de mer and let them cook for 5 minutes in the dish.