Senegalese soup

Preparation:

Preparation: In an earthenware saucepan, brown the chopped onion in the oil; lay the molluscs, salt and pepper; add the vinegar and then the preserve dissolved in 1 ladle of hot water. Cook the cuttlefish al dente, then add the shellfish and gradually the other fish according to the cooking required. Serve the fish on a serving plate and the sauce on the side in a bowl.