The Brodetto of Ancona (3)
Instructions
Clean the fish, wash it and set aside.
Put the oil in a pan and sliced onion, and sauté over low heat; combine garlic and parsley beaten, redfish and peeled tomatoes.
Add salt, pepper, and cook for about 30 minutes.
Pass the sauce through a sieve and add the rest of the fish, leaving for later the poor cod and sole.
Bring to a boil, then add the vinegar and continue cooking in the Pan uncovered for about 15 minutes.
Pour the broth over the bread slices arranged in dishes and serving.
Ingredients and dosing for 4 persons
- 1000 g of assorted fish (mullets, mackerel, mullet, shrimp, prawns, sole, cuttlefish)
- 500 g of peeled tomatoes
- 100 g of olive oil
- 2 tablespoons of white wine vinegar
- Some slices of dark bread
- Garlic
- Onion
- Parsley
- Pepper
- Salt