Ligurian Fish Buridda

Preparation:

Preparation: Clean the molluscs and all the fish by cutting the monkfish, turbot and redfish into slices. Finely slice the onions, peel and mince the tomatoes. Put a drizzle of oil on the bottom of an earthenware (or enamelled cast iron) pan, then half the onions and tomatoes, lightly salt and pepper and arrange the pieces of fish and molluscs to form a first layer. Sprinkle with the remaining onions and tomatoes and place the remaining fish on these, re-salting and peppering to the right extent. Sprinkle with chopped parsley and oregano, drizzle with the white wine and the remaining oil and place on the heat for cooking, which must take place over a very low heat with the pan covered, without ever turning the mixture. When the liquid has reduced well, you can serve it in the same cooking pan, accompanied by slices of toasted bread.