For the seasoned bread
For the fish
For the red and green seasoned bread:
Cut the crusts off the bread and crumble the bread into little pieces. Cook the pureed tomatoes with the chopped anchovies, the glass of wine and salt for 10 minutes, let it cool and then mix with the bread to form a large ball, add the chopped capers, oregano, ½ glass of water, salt, 1 glass of extra virgin olive oil and the basil, finely chopped.
Whisk until creamy.
For the fish:
Slice the onion thinly and sauté in a frying pan with the oil from the anchovies and 1 clove of garlic until golden, then add the fish and sauté for 2 minutes. Add the half glass of wine and let it reduce for 1 minute, then add the cream and cook for 30 minutes.
In a pastry ring, assemble the bread and fish and garnish with tomato, extra virgin olive oil and basil.