Time to take a photo was not cooking Christmas dinner, so will only describe the cooking process. First of all cook strong fish broth. Head brine is perfect, get a rich, flavorful broth. Fish cut into serving pieces, dip them in flour, lightly fry them with vegetable oil and put in a deep tray. Prepare sauce: finely chopped onion fry until soft, add the flour, continue to fry until Golden brown. Pour it into 1 liter of broth, stirring constantly, cook until thick. Add the wine, a handful of finely chopped parsley, shrimp and shellfish. Almejas sell alive, their parts are tightly compressed, and by heating the shells open, the sauce gets the juice has a distinct taste and makes the gravy delicious. The finished sauce pour the fish and put in oven for 15-20 minutes, bring to a boil, but not digest. Serve immediately hot. A dish worthy of kings!