Add 2.5 to 3 kg of fish carcass, 4 sprigs of parsley, 1 large onion cut into chunks, 2 tomatoes cut into chunks, 1 tablespoon of salt, and 4 liters of water to a pot. Bring to a boil and let cook for 30 minutes. Remove from heat, strain through a fine-mesh sieve, and reserve the broth. While the broth is cooking, prepare the sauce: place 1 egg and 3 cloves of garlic in a blender. Blend well, then slowly pour in 1/2 cup of olive oil while continuing to blend until the sauce thickens. Place a toasted bread slice in the center of each deep plate, cover with warm broth, and top with a spoonful of garlic sauce. Serve immediately.
Add 2.5 to 3 kg of fish carcass, 4 sprigs of parsley, 1 large onion cut into chunks, 2 tomatoes cut into chunks, 1 tablespoon of salt, and 4 liters of water to a pot. Bring to a boil and let cook for 30 minutes. Remove from heat, strain through a fine-mesh sieve, and reserve the broth. While the broth is cooking, prepare the sauce: place 1 egg and 3 cloves of garlic in a blender. Blend well, then slowly pour in 1/2 cup of olive oil while continuing to blend until the sauce thickens. Place a toasted bread slice in the center of each deep plate, cover with warm broth, and top with a spoonful of garlic sauce. Serve immediately.
