Sea bream with tomato stew

Preparation:

Preparation: Scale the sea bream, remove its fins and intestines by cutting the belly, wash it thoroughly under running water and dry it with a cloth. In a large oval-shaped saucepan, brown 40 g of butter with the bay leaf, place the whole fish on it, add the parsley, a little salt and freshly ground white pepper, sprinkle everything with the white wine and a ladle of waterfall. Cover and cook over medium heat for about 40 minutes. In the meantime, dip the tomatoes in boiling water for about a minute, remove the skin, which will come off very easily after the dip, and cut the pulp into small pieces. Brown the remaining butter in a saucepan together with the finely chopped onion and, as soon as the two ingredients begin to brown, add the tomato pulp and season with a little salt and freshly ground pepper. Leave the sauce to cook for about half an hour, then add the sea bream cooking juices, reduced a little on the heat after having removed the fish and placed it in a hot serving dish. Continue cooking the sauce for about 10 minutes and letting it thicken, remove the bay leaf and parsley and pour everything over the sea bream. Keep warm until ready to serve and then accompany with boiled potatoes as desired.