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Tartare Of Red & Green Seasoned Bread With Creamed Fish


Chef Massimo Riccioli


60 minutes






For the seasoned bread
600g stale bread
1 teaspoon salt
1 glass white wine
10g oregano
4 anchovy fillets in oil
500g canned whole peeled tomatoes
10g capers
1 bunch of basil
1 glass extra virgin olive oil

For the fish
400g fish fillets
1 glass of fresh cream
300g white onion
white pepper, to taste
2 glasses extra virgin olive oil
½ glass white wine
1 clove of garlic


For the red and green seasoned bread

Cut the crusts off the bread and crumble the bread into pieces. Crush the tomatoes with a fork. Cook the tomatoes with the chopped anchovies, a glass of wine, and salt for 10 minutes. Let it cool, and then mix with the bread to form a large ball. Add chopped capers, oregano, ½ glass of water, salt, one glass of extra virgin olive oil and finely chopped basil. Whisk until creamy.  

For the fish

Thinly slice the onion and sauté in a frying pan with one glass of the anchovies’ oil and one clove of garlic until golden. Then add the fish and sauté for 2 minutes. Add half a 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. Garnish with tomato, extra virgin olive oil, and basil.

Tartare of red and green seasoned bread with creamed fish

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