Cut the congrium into pieces, clean the rest of the fish, squid and chipins.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Genoese fish ingredients: |
| 1 kg. of varied fish (palometa, congrio, jurles, etc.) 500 gr of chipirones, squid and prawns 30 gr of bacon in a slice 1 car Perejil 2 Anchovies in salting 1 can of 500 gr of natural tomatoes some blades of basil 1 glass of dry white wine oil 8 slices of wide bread and round bread salt pepper pepper |
Genoese fish ingredients:
2. Cut the bacon into daditos and saute it with two tablespoons of oil in a large casserole.
3. Add the chopped onion and brown it a little.
4. Add the carrot, celery and garlic, all fine chopped.
5. Let it cook everything for a few minutes.
6. Meanwhile, remove the spine and remove anchovies.
7. Chop the basil and parsley.
8. Add these ingredients to the sauce. Season and add the tomatoes, wine, a glass of water, chipins and squid.
9. Cook about 30 minutes.
10. Add the rest of fish and prawns and cook another 20 minutes.
11. Toast the slices of bread and put two slices on each plate, on top of the broth and fish.
12. For 4 people.
