Scale, wash and dry the fish (if you can, use seawater). Pour ½ cup of olive oil into a large saucepan. Slice and fry the onion, garlic cloves, chopped parsley, red pepper and the dried tomatoes, which have been previously soaked in water, to a light brown. When done, add 2 ladles of water. Boil for 5 minutes, then add the fish, the biggest ones first as they require more time to cook.
Serve the fish in a bowl on a bed of 2 slices of toasted country bread: it’s the best because it absorbs the sauce. The same sauce used for Cassola can also be used for spaghetti. NB: do not use cheese. If you add more water, you can cook Sardinian Fregula and make a delicious soup. In both cases, the fish is served as the second course.