Clean the fish eviscerating it and removing the scales. In a pan, prepare a base of unpeeled garlic, oil and chilli.
When everything is browning , add the tomatoes cut in four, the pezzogna and the potatoes previously cut into cubes and let it cook in water for 5 minutes with salt, pepper and white wine. Once the wine has faded, add two ladles of fish stock and bring to cook for about 10 minutes. At the end, add the herbs and serve with toasted stable bread
