Clean and wash the fish. Boil the fish heads in a little water to make a broth. Pan fry some fish with oil, parsley, onion, sage, garlic (squashed) and chilli. Add the octopus and the cuttlefish and, when almost cooked, add the wine and let it evaporate. Add the tomatoes and the filtered fish heads broth. Add salt and after about 10 minutes, add the remaining fish. Cook without stirring, only moving the pan every now and then.

Place the bread in the bowls. Add the fish with its sauce. The sauce should not be too liquid, but enough after the bread has absorbed it.