Zuppa di pesce alla corsa

Clean the fish, cut into pieces, put in the bottom of the pan fish heads, tails, garlic, onion, celery and a pinch of salt. Pour water, cover and leave to cook for 35 minutes. Prepare the sauce: the flesh of fish broth to moisten the bread, then squeeze and knead in a separate bowl. Add peeled and crushed garlic, a bit of red hot pepper, salt, egg yolks and mix. Add gradually a quarter cup of olive oil, mixing thoroughly, then leave in the fridge for a while. Peeled onions and garlic fry in olive oil. Potatoes and tomatoes cut into cubes and add to the frying, then fish flesh, fill the fish broth, pre-strained. Cook for 45 minutes on low heat, then grind in a blazer with parsley and pepper to taste. Cut bread slices into pieces, fry in a pan, and serve the soup with croutons and ready-made sauce.