Method.

Clean and wash the mussels. Shell the prawns, keeping the carapace aside. Clean the redfish, scaling and removing entrails. Wash the tomatoes, remove the skin and seeds, cut into quarters.

In a pan with olive oil, brown the redfish with the prawn shells, add the tomatoes, sprinkle with cold water (1/2 litre) and continue cooking, covered, over a medium heat, for 20 minutes. Mix together and sieve. Add salt and pepper to taste.

For the mussels: in a pan, put the raw mussels in olive oil, turn on the heat and cover with a lid. Cook for 7-8 minutes, turn off the heat and leave covered for another 6 minutes, adding salt and pepper to taste. Strain the cooking liquid and remove the mussels from their shells.

Add the filtered liquid from the mussels to the redfish sauce.

Cut the courgettes into thin slices and brown them in a pan with olive oil, salt and pepper.

Moisten the carasau flatbread with a spray, place a long slice of courgette lengthways, alternate two prawns and two mussels, then close the crepes.

Place in a pan with a little olive oil and brown on all sides, cut in two and serve with courgettes on the fish sauce.