Prepared by Laura of the Locanda dei Pescatori del Trasimeno, its name is a tribute to the terracotta pot in which it is cooked, adding a rustic and authentic touch.

Prepared by Laura of the Locanda dei Pescatori del Trasimeno, its name is a tribute to the terracotta pot in which it is cooked, adding a rustic and authentic touch.

Whatch the recipe on 

1. In a pan, pour plenty of olive oil.
2. Add chopped onion, garlic and chilli pepper.
3. Once the odours have mixed, add the fish, previously cleaned and cut about 2 inches long.
4. Deglaze with red wine and add a bay leaf.
5. Pour the tomato paste into the pan.
6. Stir the ingredients with a ladle.
7. Add the peeled tomatoes.
8. Season with salt and pepper, and add the fish fillets.
9. From now on, the fish must not be touched again.
10. (To prevent the soup from sticking to the bottom and the fish from breaking, shake the pan with rotating movements).
11. When the cooking is finished, add the chopped parsley.
12. Serve the pan hot on toasted bread!