Fish recipes of the great Italian chefs: small turbot cannelloni with fish stew and cod tripe – Wine

Ingredients

• 8 people
• 200 g of flour
• 1 egg
• 1 egg white
• 35 g of cooked and squeezed spinach
• water q.s.
• 250 g of flour
• 2 eggs
• 1 tablespoon of concentrate
• 1 teaspoon of squid ink
• 1 large turbot of about 2 kg
• stale bread
• 1 onion
• 1 clove of garlic
• thyme, marjoram and basil
• dry white wine
• extra virgin olive oil
• salt and pepper
• 1 redfish
• 2 ripe tomatoes
• chili pepper
• cod tripe
• celery, carrots and onions