Preparation

Arrange and salt the fish.

Clean and peel the tomatoes, clean the peppers and cut into strips.

Cut the onion into thin slices.

Chop the parsley and garlic.

Fry the onion in a clay pot with the oil until golden.

Add the garlic, parsley, tomato, a little vinegar and let it stew.

Add a little water, season with salt, nutmeg and bay leaves and let it boil a little to cook the tomatoes.

To co-infect the stew, wash and cut the fish, except for the sardines, which you should only remove the heads from and place in layers interspersed with the slices of green pepper.

Be careful to put the sardines in the last layer, as it is the most delicate fish.

Then place the butter and finally the two-centimeter slices of bread, covering the fish fully.

Cover, take it to a mild oven to avoid catching it.

When the slices are covered with broth, the stew is ready to serve.

Ingredients

  • 4 tomatoes
  • 3 onions
  • 1 green pepper
  • 1 dl of olive oil
  • 1 tablespoon butter
  • 1 bay leaf
  • 1/2 homemade bread
  • parsley, vinegar, salt, chilli, nutmeg and peppercorns q.s.
  • 2 kg of: corvina, sea bream, beetle, sole, sea bass, mullet, brill, mullets, grouper, sardines and purple duck.