Tasty temptations

Ingredients:
10 small mullets, 10 squids, 20 shrimps, 600 g angler fish, 200 mg saffron (for the stew)
1 dl oil, 3 ripe tomatoes, 1 carrot, 1 celery, 1 onion, 2 garlic cloves (for the fish rack)
3 tomatoes, 20 g cane sugar, 10 g salt, 5 cl extra-virgin olive oil, 2 garlic cloves, 1 lemon skin, aromatic herbs (for the confit tomatoes)
10 slice of bread
Marjoram
Salt and pepper

Equipment:
A bowl
1 high tray, 2 low trays
Stimmy, Geyser and Steemtrap
A  peeler
A strainer

Method:
Cut the mullets and the angler fish into stripes, shell the shrimps keeping the tails, clean the squids. Carefully clean the fish-bones and the shrimps’ carapace, strain and put them in a high tray with oil and vegetables in order to prepare the fish rack. Brown all in a convection oven at 200°C for circa 5 minutes, then cover with water and keep baking for circa 1 hour and half.
Clean the tomatoes and do a cross cut in the skin, put them in the Steemtrap bowl and inject steam for 45 secs. Peel the tomatoes, then cut them in 4 pieces and remove the pulp. Dress the tomatoes with oil, salt and sugar, then lay them in low tray with garlic, lemon skin and aromatics herbs. Fry them until they are colouring in a convection oven at 75°C for circa 2 hours with open chimney, turn them at half way cooking.
Toast the slices of bread in a tray inserted in a preheated convection oven at 200°C for 10 minutes.
Pass the fish rack through a strainer, add the saffron and adjust with salt and pepper.
Cut the mullets and angler fish stripes into pieces, the squids in thin rings and salt. Put the fish in a bowl and pour the fish rack on it. Inject steam intermittent with Geyser for circa 3 minutes, making the fish stew gently boiling. Add chopped marjoram and thinly cut (julienne) confit tomatoes.
Serve it with toasted slice of bread.