Matelote a la Talabasse

Mince two ounces of onions, two ounces of leeks, add two crushed cloves of garlic; fry these in some good oil, besprinkle with flour and add half a pound of mackerel, half a pound of sheepshead, half a pound of bass and half a pound of blackfish, all cut up in steaks; moisten to cover with white wine and water, half of each, salt, pepper, cloves and a garnished bunch of parsley; cook on a brisk fire; pound one clove of garlic with a little saffron and two ounces of butter, rub it through a sieve, drain the stock, reduce and thicken it with the garlic butter, adding the juice of a lemon and chopped parsley; dress the fish, pour the sauce over and garnish around with crawfish and croutons of bread fried in butter.