1. Cut the fish into edible chunks pour some olive oil in the pan.
   
   ON A MEDIUM HEAT:
2. Stir in onions and chopped garlic
3. Stir till they are softened
4. Add bouquet garni
5. Add mussels and wine
6. With a lid on and on high heat
7. Cook till mussels open
8. Take mussels out and reserve
9. Add wine
10. Reduce remaining juices by half
11. If the mussels were gritty sieve the juices
12. Add chili and tomato to juices
13. Add fish chunks
14. Cover and simmer for 1/2 hour
15. Add mussels and serve with chopped parsley and bread fried in olive oil
16. Rub garlic clove on fried bread