Fish 150, 25 leeks, celery 15, 10 white wine, mushrooms 30, 10 crabs, white sauce 80, butter or margarine cream 10, 1 lemon juice and pepper.
In a saucepan put sliced into thin strips onion and celery, and the top portions of fish. All this is sprinkled with salt, pepper, add the fish stock, white wine, and simmered in a sealed container on low heat.
Prepare fish, along with vegetables to shift the dish and garnish with cooked mushrooms and crabs. Broth remaining after simmered, evaporated to half volume, add the white sauce to a boil, season with butter, lemon juice and bring to taste.
When serving pour the fish sauce prepared.