Preparation

Cook the fish clean and cut into slices for ten minutes in water with the wine.

Remove the fish and set aside.

Make a separate sauce of chopped onion, garlic, tomato and parsley and add the broth drained from the fish's boil. Cook for another ten minutes.

Make a separate puree with the garlic clove, black pepper, saffron and a little oil and add the broth with the bread in pinches or thin slices, boiling for about two or three minutes.

set aside and serve hot as a first dish.

The fish are served as a second dish, accompanied by a sauce made with a little broth, with garlic puree and plenty of oil, take to the fire already emulsified and heating together with the fish.

Ingredients

  • features
  • staple food: assorted fish
  • difficulty: easy
  • preparation time: 40 min.
  • dinners: 4
  • 1 kg of assorted fish (blue and white)
  • 1 onion
  • 2 ripe tomatoes
  • 500 grams of stale bread
  • a glass of white wine
  • 1 dl. Of olive oil
  • 2 garlic cloves
  • parsley and pepper
  • saffron
  • salt and water