Finely chop all the ingredients and then sauté them in oil, except for the tomatoes.
When the mixture becomes golden, add a glass of dry white wine, keeping the heat turned up.
Reduce the heat and allow to evaporate. Add the tomatoes in pieces, skinned and seeded.
Cook the sauce over medium heat for at least 20 minutes stirring frequently with a wooden spoon.
Clean, bone and cut the fish into pieces and lay it in a capacious pan, if possible earthenware.
Cook slowly until it is almost breaking up. Sieve the sauce, after salting it, and the fish.
The preparation must be nicely dense and then put back into a pot over high heat. When it comes to the boil, pour into individual serving bowls already garnished with toasted bread. Serve hot.