Fish and potato soup

04304 TUNA and ANCHOVY SOUP INGREDIENTS 4 PERSONS 200 g of tuna in oil, canned peas, one cup of chopped tomato, anchovy soto salt 2, a mirror of garlic and some Basil leaf, a sprig of parsley, a pinch of thyme, 8 slices of bread, olive oil, salt and pepper.

PROCEDURE Pour 4 tablespoons of oil in a saucepan, add chopped garlic, parsley and basil.

FRY for a few seconds and then add the tomatoes, stirring well; cover and cook on moderate heat for about 10 minutes.

Put in saucepan the anchovies (washed, chopped and without bones), the tuna into chunks and peas.

Season with salt and pepper, thyme, bathed with a ladleful of hot water and cook with cover and moderate heat for about twenty minutes.

While the soup is coming when cooked slices of toasted bread, hot grill or toaster, put two in each individual Holster and pour over the soup, servendola immediately.

It's a pretty substantial meal.