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Sea Bass, Matelote

Scale, trim, wash and wipe dry two one-and-a-half-pound sea bass. Slice very finely two medium white onions, place in a large frying pan with half ounce butter and cook on a brisk fire for five minutes, frequently stirring meanwhile. Then lay the two fish over the onions, season with a teaspoon salt and half teaspoon pepper, adding six small heads well-cleaned fresh mushrooms, twelve large freshly opened oysters and six whole fresh shrimp. Moisten with half gill claret, half gill tomato sauce and one gill demi-glace. Cover the fish with a lightly buttered paper and boil on the range for five minutes Then set the pan in the oven to bake for twenty minutes. Remove the paper, lift up the fish, cook the contents of the pan for five minutes more on the range, then add, in small bits, half ounce good butter; stir well until the butter is melted, pour the gravy over the fish and serve.