- 2 ORBE tins of ventresca
- 100 g. of piquillo peppers
- 40 g. of fish fumet
- Homemade bread
Bread is cut in squares or small pieces, open ventresca tins and keep them. We grind the fish fumet already done with heads and bones from spare fish and we mix it with the piquillo peppers till we obtain a saucelike consistency.
Put the pieces of already cut bread on a dish and place over each one a slice of ventresca and a little of piquillo pepper sauce.