Sea Bream in Sauce

Ingredients

• olive oil
• white wine
• a little manteca (lard)
• garlic
• parsley
• onion
• pimentón (Spanish smoked paprika)
• water or caldo (broth)
• 1 whole sea bream (besugo)
• salt salt
• 1 slice bread, fried

Instructions

1. In a fish kettle (besuguera), combine olive oil, white wine, a little manteca, garlic, parsley, onion, pimentón, and water or caldo. Season the sea bream with salt and place it in the kettle along with its liver. Cook gently over low heat.
2. When the fish is cooked through, remove the liver and the fried bread to a mortar and pound them together to a paste. Pass the sauce through a sieve and combine it with the pounded liver and bread mixture. Return the fish to the kettle with this enriched sauce and bake in the oven for a short time before serving.