600 g of fresh anchovies or sardines
60 g butter or margarine
garlic and parsley
250 g tomato
500 g of potatoes cut into thin slices
water or bouillon cube
salt and pepper
Remove the fish heads and bones, wash them and close them.
Fry in butter garlic and parsley, add tomatoes and a bit 'broth and cook for few minutes.
In a greased pan the potatoes, cover with the fish and pour the sauce over everything rather liquid. Put the lid and cook slowly for about 30 minutes.
If the sauce is too large could let thicken for a few minutes on high heat.