The Brodetto of Ancona
Instructions
Clean and wash the fish.
In a large saucepan Sauté finely chopped onion.
Add then a beaten of garlic and parsley, redfish and sliced tomatoes.
Add salt and pepper.
When it is cooked, clean redfish, pass through a sieve and embed in the sauce again.
Add the cuttlefish and squid and cook for 15 minutes.
Then put the prawns and, after 10 minutes, the remaining fish (poor cod and sole for the last).
When the soup boils, add the vinegar and cook in the pot for another 15 minutes uncovered.
As soon as the cooking broth will become more dense and full-bodied, pour the soup over the bread slices which previously had placed a large tureen.
Ingredients and dosing for 10 persons
- 2500 g of fish (palombo, redfish, turbot, shrimp)
- 1 clove of garlic
- 1 glass of white wine vinegar
- Pepper
- 700 g of ripe tomatoes
- 150 g of olive oil extra virgin
- 60 g of parsley
- 1 onion
- Salt