1 kg of assorted fish and seafood
1 medium onion - 90 g
4 garlic cloves - 16 g
1 stalk of celery - 70 g
1 medium carrot - 100 g
1 cup of olive oil - 240 ml
1 cup of fresh parsley
1/2 kg of ripe tomatoes
1 cup of white wine - 240 ml
8 slices of toasted bread - 160 g
1/2 liter of water
to taste
1 kg of assorted fish and seafood
1 medium onion - 90 g
4 garlic cloves - 16 g
1 stalk of celery - 70 g
1 medium carrot - 100 g
1 cup of olive oil - 240 ml
1 cup of fresh parsley
1/2 kg of ripe tomatoes
1 cup of white wine - 240 ml
8 slices of toasted bread - 160 g
1/2 liter of water
to taste
Choose at least 5 types of fish
Use small and large fish
Cut the larger fish into pieces
Reserve the heads and bones
In a pot, combine the bones and heads, 1/2 onion, 1 garlic clove, celery, carrot, and water
Add salt to taste, then bring to a boil
Simmer for 30 minutes
Strain the broth and reserve it
In another pot, heat half of the olive oil over medium heat, add the remaining onion, 2 garlic cloves, and some parsley
Fry until the onion starts to brown
Add the tomato puree and season with salt
When the tomato sauce has thickened slightly, add the white wine and simmer vigorously without covering, allowing the wine to evaporate
Strain everything again
Return the mixture to the pot, then add the fish, starting with the firmer ones and finishing with the softer ones
Cover and let it cook over low heat for about 20 minutes, adding the reserved broth from time to time
When it's almost ready and the sauce has thickened, add seafood if desired, well washed and cleaned
Allow it to simmer for a few more minutes
Remove from heat, sprinkle with parsley, and serve fish on toasted bread with an onion and garlic crust
Serves 4
