Clean the fish and set aside the bones. Peel the shrimp, reserving the heads and shells.

Peel and slice the potato into 1/2-inch rounds. Place them in a pot with water, add the fish bones, shrimp heads, and shells, and simmer for 25 minutes.

After 25 minutes, remove the potatoes. Strain and skim the broth, then season to taste and set aside.

Add the shrimp to the broth and cook for 1 minute, then remove them.

Next, add the hake and pink grouper to the broth and cook for about 5 minutes, then remove them.

While the broth cools slightly, prepare the mayonnaise.

When making the mayonnaise, add a little of the broth to thin it out.

Pour the mayonnaise into the remaining broth, add the fish in large pieces, the shrimp, and the potatoes.

To serve, garnish with a bit of chopped chives and a few drops of olive oil. Enjoy!