Roast fish Gut the fish, wash it with salt water and dry it with a cloth. In the meantime, prepare the seasoning using breadcrumbs, salt, pepper, chopped parsley and garlic. Approximately 200 grams are necessary for every two kilos of cleaned fish. Amalgamate the fish and seasoning, flipping them in a pan off the heat without touching the fish with your hands. When about half of the seasoning remains, start adding a continuous stream of olive oil and go on flipping in the same way, adding the rest of the seasoning with the oil. At this point the seasoned fish is ready to be placed between two well greased grilling irons. Turn the irons on the fire to cook evenly. The 'rustita' should be served with slices of lemon. Omelette with anchovies After removing the heads and tails, place 500 grams of fresh anchovies in a dish and bake in a hot oven for approximately 15 minutes. Season with garlic, lemon, salt and pepper, leave to cool and then bone. Beat the eggs with salt, pepper, grated parmesan cheese, oregano and chopped garlic and parsley, then put all the ingredients into a frying pan with some hot oil. After removing the pan from the heat, put it in the oven for about 10 minutes, turning the omelette over when half cooked. Serve hot or cold on toasted bread. Fish stew Fano-style The fish (1 scorpion fish, 1 frog fish, 1 weever, 2 sole, 1 small turbot, 1 skate, 1 monkfish, 1 brill and 1 hake; after cleaning they should weigh approximately 1 kilo 800 grams) must be de-headed, washed and well gutted. In a separate pan, fry olive oil and chopped onion; add the contents of a bowl in which a little tomato pure, salt and popper have been dissolved in three glasses of water and half a glass of vinegar. Boil until the water and vinegar have been reduced, then add the fish and heads, starting with the toughest (the scorpion fish) and boil until cooked. The fishermen of Gabicce Monte, unlike those of Fano place all the ingredients and all the types of fish in the cooking pan together, along with some red wine. Spaghetti sailor-style Clean, bone and chop 250 grams of anchovies. To one side, clean and open over a moderate heat 250 grams of muscles, which must then be shelled and finely chopped, setting to one side the broth in which they were cooked. Soften a chopped onion, garlic, parsley, two salted anchovies, capers and a little chopped paprika in a pan with a little good quality olive oil. Melt the anchovies down slowly, add the fresh anchovies in pieces, the muscles with their filtered broth, and leave to simmer. Pour in a glass of Bianchello wine and add salt, then leave to evaporate. Cook the spaghetti 'al dente', drain them, then toss them in the sauce and serve.