Melt a soup spoon of butter in a saucepan. Add the fish, shrimp, mussels, garlic, onion and brandy. Light the brandy with a match. Then add a tea cup of water, the peeled, seeded, chopped tomatoes; salt and bay leaves. Cover and boil 8 to 10 minutes.

Remove the fish, shrimp and mussels from the saucepan and place in a terrine or glass casserole dish, and keep hot.

Slowly reduce the sauce that is left in the saucepan. In another bowl make a paste with the remaining butter and the flour, dilute with a little sauce, then pour into the saucepan. Mix. Add the chopped parsley, some pepper and stir again. Pour it all into the casserole dish over the fish. Serve at once.