Head and tail of the Congrio
4 cups of water
2 cups of white wine
1 onion skinned and cut into four
1 bunch of parsley
Salt and pepper to taste
1 Congrio (approximately 2 kilos) cut into 6 slices.
2 medium onions sliced
3 tsp. of olive oil
4 tomatoes peeled
1 tsp. of chili sauce
Salt and pepper to taste
Lemon juice
1/2 cup of cream
1/2 cup of grated Gruyere cheese
Prepare fish stock first.
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