Provençal fish casserole - Bresc BV

Ingredients

• 1 onion, chopped
• 12 g Bresc Garlic puree
• 1 dl white wine
• 2 dl manufacturing cream
• 12 prawns, cleaned
• 100 g Bresc Pomodori marinati
• 300 g cubes of mixed fish
• 25 g Bresc Gamba marinade
• 1 carrot, coarsely chopped
• 1 stalk celery, peeled and coarsely chopped
• salt and pepper to taste
• oil for frying