Put the fish head in a pot with 7 cups water and bring to a gentle boil over medium heat. Reduce the heat to medium-low and simmer until the liquid is reduced by 1 cup, about 30 minutes. At this time you may discard the fish head if you wish.
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Wash the beef bones, place in a large soup pot and add water to cover. Bring to a boil over low heat and immediately pour off this “first boiling” water and discard. Re-boil and skim off any foam to get a clear both.
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Mix the sugar and vinegar into a mixing bowl. Melt it over low heat. Add in a little bit of nuoc cham (fish sauce). Add in the burnt caramel sauce into the sauce and set aside.
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This is a hearty lamb Provencal country dish that includes all the flavours typical for the region. It’s a recipe that has been handed down for generations and is known as Rogout de mouton.
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2. Then, put the seabass on a tray, top with sliced onions, tomatoes, peppers, coriander and corn oil, then bake.
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