Genovese Fish Recipe

Ingredients to make Genovese fish:

• 1 kg. Of varied fish (permit, conger, horse mackerel, etc.)
• 500 gr of squid, squid and prawns
• 30 gr of bacon in a slice
• 1 carrot
• 1 onion
• 1 sprig of celery
• 1 clove garlic
• 1 sprig of parsley
• 2 salted anchovies
• 1 can of 500 gr of natural tomatoes
• some basil leaves
• 1 glass of dry white wine
• oil
• 8 slices of wide bread and round bread
• salted
• Pepper

How to make Genovese fish:

1. Cut the conger eel into pieces, clean the rest of the fish, squid and squid.
2. Dice the bacon and fry 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 finely chopped.
5. Let it all cook for a few minutes.
6. Meanwhile, remove the bone and desalt the anchovies.
7. Chop the basil and parsley.
8. Add these ingredients to the sauce. Season and add the tomatoes, the wine, and a glass of water, the cuttlefish and the squid.
9. Cook about 30 minutes.
10. Add the rest of the fish and prawns and cook for another 20 minutes.
11. Toast the slices of bread and put two slices on each plate, on top of the brother and the fish.