Gratin

Finely chop and chop the onion, simply stew in the butter in large pot with lid.

Add thyme and bay leaf, extinguish with white wine and add the mussels, put lid on it.

Let it be briefly and powerful until shells are open, pour in a colander with a bowl and catch the sifted mussel gravy, pour it back into the pot and half cook.

Let butter in a high saucepan and froth, add flour and let it cook for a while until your cookies have fragrance, pour in the cold bisque and mussel gravy and beat all the lumps and stir to smooth sauce, add tomato concentrate and let it simmer for a short time, add cream, season with salt and salt and cayennereperpereper

Divide the cod, Sint-Jacob fruits and shrimp over the 4 baking dishes.

Remove the mussels from the shells and divide them into the dishes.

Divide the sauce over it and sprinkle with the ground cheese.

If you want to eat them immediately, put them in a preheated oven for about 15 minutes

from 195 ° until they are beautifully gratinated.

If you have prepared them for the day after and they come from the fridge, then they need 20 minutes until they are nicely golden brown roasted.