Then add the tomato puree , salt , add a basil leaf and a pinch of red pepper ( fresh is best ) in this case it is good to cook it with the garlic and onion .
Cook the sauce for 30 minutes on low heat making it shrink a little .
At this point, add the fish previously cleaned and rinsed under running water.
Sprinkle with parsley , season with salt and deglaze with white wine.
Cook for 20-25 minutes to form a creamy sauce , if necessary , during cooking , stretch with a drop of water or vegetable broth better.
At this point we're ready! Serve on toasted bread.
Recipe by donna e casa ricette at https://ricette.donnaecasa.it/hot-appetizer-of-sea/