Soak the dried porcini mushrooms in cold water for at least half an hour. Sauté the onion in the oil, add the halved tomatoes, let it thicken slightly and add washed and squeezed mushrooms. Add a few tablespoon of mushroom (filtered) water, salt and pepper to taste, then add minced parsley and minced basil and let it thicken.Add pangasius fillet, some more minced parsley and also black pepper.While cooking turn the fish at least a couple of times. When the fish is almost completely cooked, add taggiasche olives.
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