Ingredients
Clean and wash the fish, remove the heads and peel them as if they were eels, preserving the livers. Peel the tomatoes, removing the seeds, and cut them into pieces. Desalt and clean the anchovies.
In a baking dish melt the butter, wait until it starts to froth and add the tomatoes, the garlic, and the chopped thyme and anchovy fillets. Cut into pieces, salt, pepper and flour the fish. Add them into the pan with the livers, sprinkle them with lemon juice and bake for 10-15 minutes at 220 ° C.
The bottatrice (burbot) (Lota lota or Lota vulgaris) is the only freshwater representative of the Gàdidi family, to which cods belong to. It has an eel formed body with a cylindrical section, covered in skin with a thin layer of mucus. A solitary fish, it is common only in northern Italy, where it lives in lakes and in low-current Rivers. Cooked similar to an eel, which is mainly grilled or stewed, and offers delicious morsels.