Medium difficulty, preparation time 30 minutes, cooking time 30 minutes
Two tablespoons of extra virgin olive oil
Three fresh tomatoes
Three spring onions
Two cloves of garlic
Clean the fish and boil it in water with the carrot, celery and onion. Once boiled, carefully spin it to obtain a clean pulp. Separately fry the remaining chopped vegetables in extra virgin olive oil, add the tomato, the chili and finally the fish pulp. Season with salt and leave to flavor, mixing with a wooden spoon. Add filtered cooking water and boil for about fifteen minutes. Serve hot with toasted bread croutons.