Brodetto of the adriatic riviera
Instructions
Gutted the Scorpion fish, scales and various privatel of larger spikes.
Cut the steak palombello touches and race.
Wash all the fish under cold running water jet and leave them to soak in water and vinegar for about 30 minutes.
Meanwhile, finely chop the onion and let it wilt in four tablespoons of olive oil.
Add the tomato paste, about a quarter of a litre of hot water, salt and pepper.
Cover and simmer this sauce to moderate fire until it is rather limited; at this point add the drained fish, scampi and a spoonful of vinegar.
Add salt, then cook for 10 minutes.
Serve the hot soup with pieces of toast in the dishes.
Ingredients and dosing for 4 persons
- 4 scorpion fish from 150 g each
- 1 piece of race (400 g)
- 1 piece of palombello (350 g)
- 200 g of tomato paste
- 50 g of groat, onion
- 8 scampi
- 1 tablespoon of wine vinegar
- Olive oil
- Salt
- Pepper