Soak fish overnight, changing water occasionally to remove salt. The
next day, discard old water, add 2 cups fresh water and simmer for 15
or 20 mins. Strain and save broth. Grind onion with garlic and fry in hot
oil. Add tomato puree, 2 ground red peppers, paprika, nutmeg, bay
leaves and dry wine. Allow to cook for a few minutes then add the fish
broth. Remove bay leaves and pass sauce through a blender. Return
sauce to the casserole together with fish and bay leaves and cook
slowly for approximately 1/2 hour. A few minutes before serving mix
the hard boiled egg yolks with a little sauce and return to casserole.
Add bread crumbs and cook slowly for 5 or 10 minutes. Serve on fried
bread and garnish with remaining red peppers and grated whites of
hard boiled eggs.