Cut the Lotte fillet into slices, leave the red mullet fillets whole.
Clean the greens, remove the peel from the potatoes and cut them into centimeter-sized cubes. Rinse the carcasses properly in enough tap water.
Put the bones in a large saucepan with a liter of tap water on the kitchen stove and let them bubble up. Pour in the greens, salt and pepper and cook on the stove for half an hour.
Strain the stock through a fine sieve.
Roughly dice the onion and brown it in olive oil with chopped garlic and add it with the potatoes to the meat stock, which should bubble gently. About five minutes later, add the rest of the greens, except for the tomatoes and leeks. Add saffron and after 1000 cmin add the fish fillets and leek. Cook again for about 5 minutes, then add sage, parsley and tomatoes. Bring to the boil, remove the pan from the stove, add the white wine and season.
Tip: Black or green olives? Find out which you like better and use them!