Instructions

1. Mash the garlic (use a mortar and pastel if available) and combine with the olive oil. Set aside to add to the dish minutes before serving.
2. Salt the fish, put the flour on a plate and roll the fish slices on it so that they are covered with a very thin film of flower.
3. Coat a heavy frying pan with olive oil over medium heat and cook both sides until they are lightly brown.  Set aside.
4. Filter the olive oil and add to a deep-frying pan. 
5. Cut the onions in thin slices.  When they start to become a little brown, add 1/4 cup of white wine, and simmer until the liquid evaporates.
6. Cut the green pepper in thin slices (optional) and add with the crusted tomatoes into the casserole.
7. While you cook it all together, cut the potatoes in thick slices or cubes and add them as well.
8.  Add enough fish stock to cover the ingredients and let it boil. Allow to boil for 10 minutes and add additional shellfish and or shrimp at this point (if desired).
9. When the potatoes are nearly cooked (after approximately 15 minutes of boiling).
10. Add the fish you had saved for later and let it boil 3 or 4 more minutes together. Add the saffron if desired
11. Then add the final touch of the “aioli” (olive oil and garlic) and mix with the rest of the ingredients, tossing the casserole a few times over another 3 - 5 minutes.  
12. Remove from the heat and let it rest for 5 more minutes away and it is ready to eat.
13. Add salt to taste and serve with crusty bread.