Brodetto di pesce alla marchigiana
Instructions
Use the following persci: turbot, mutters, cannocchia, redfish, sea bream, red mullet, Gurnard fish, angler fish, eel, conger eel, squid, cuttlefish, shellfish.
Avoid white fish for its crispness.
Use at least the Bluefish for its strong flavor.
In a cassaruola with olive oil to saute the sliced onion until it becomes golden brown; Add tomato paste, 1 drop of vinegar.
Meanwhile will have been clean all the fish needed, without spinarlo.
Put in a saucepan before tougher fish (longer cooking) as cuttlefish and squid, shrimp and eel, the breed, the murmurs, seafood; Let simmer slowly, remembering that most cooks and more broth is good.
When cooked, the preparation will be rather dry.
Ingredients and dosing for 4 persons
- 2500 g of fish
- Olive oil
- Onion
- Tomato paste
- 1 thread of white wine vinegar
- Water
- Salt
- Pepper