How to make
Cut the fish, peel the shrimp and clean the mussels.
Saute the onions in half the butter, then add the mussels and 3-4 tbsp water. Put a lid on and saute until the shells open up.
Drain out the broth and pour it into a pot with the wine. Put in the fish and saute 5-8 min. Take the fish out and boil the broth.
Mix the flour with the remaining butter and add this to the liquid, stir until thickened.
Add the parsley, shrimp, fish, mussels, season with salt and black pepper, stir and serve.
