Clean the fish thoroughly, remove the grouper's head carefully. Cut the fish into medallions and set them aside with the tail. In a food mixer, prepare pepper, chilli, green pepper, yellow and red pepper and onions: Once this Nokoss is ready, add two cubes of Jumbo Deubaalé.

Place a pan on the fire with a little water, add the medallions, as well as the head and the tail of the grouper, add the clean and chopped-up spring onion, a bay leaf, two or three chopped-up cloves of garlic and add part of the Nokoss. Turn down the heat and allow the fish to cook for between 10 and 15 minutes. Cook the shrimps and prawns separately in boiling water. Boil 5 or 6 eggs in a saucepan to decorate the dish later.

Remove the medallions, the head and tail of the grouper carefully, place the head and the tail in a tray and debone the medallions to be able to crumble them into a large soup tureen. Prepare mayonnaise with two egg yolks; add a little of freshly squeezed lemon juice to make it more consistent. Peel the prawns and the hard boiled eggs and place them on a tray. No not remove the tails from the shrimps, since they will be useful for decorating the dish.

Decoration of the dish: Wash the lettuce leaves, the tomatoes, cucumbers, carrots and peppers one by one with plenty of water and a dash of bleach Crumble the grouper medallions into a large soup tureen to obtain a mass for stuffing and add two Jumbo Deubaalé cubes, vinegar and mayonnaise, mixing it well to achieve a homogeneous mass, add the stew, sweet corn and finally the prawns chopped into small pieces. Grate the carrots, cut the cucumbers into slices, the peppers into semi-circles and set it all aside to decorate the dish. Put the grouper back together on a large tray and place the lettuce leaves on each side with the green and black olives; place the tomato semicircles and the peppers stuffed with grated carrot mixed with vinaigrette in a visible place. Serve with slices of bread.