We saute the onions on olive oil and add garlic, parsley and tomatoes. When the tomatoes are well stewed we throw in pieces of fish, add concentrate, sherry and seasoning according to taste. Occasionally shake and let it slowly stew for 20 minutes. We cook it in a half closed pot so the lid “sings”. Usually served with rough country polenta or pasta.
Mixed fish should be used for fish stews, primarily crabs, cuttlefish and sea eel. They all have their function in making a special sauce. Today’s modern stews are made from lobster, frogfish, but I prefer anchovy or picarel.