Brodet

Instructions

1. Gut and clean the fish, then cut them into pieces, keeping the heads.
2. Cook the sliced onion and garlic in the olive oil for 5 minutes.
3. Add the crushed tomatoes, sweet paprika and the fish heads and cook for 10 minutes.
4. Pour in the vinegar and let it reduce by half.
5. Add the water and bring to a boil, then remove the heads.
6. Add the firmest pieces of fish and simmer for 10 minutes, then add the more delicate ones.
7. Adjust the salt and pepper.
8. Toast the bread and place it at the bottom of the bowls before ladling the soup over it.