Adriatic Brodetto

Preparation

1. STEP 1 OF 10

   Clean and prepare the fish, leaving the smaller fish whole and cutting the larger ones into three or four pieces

2. STEP 2 OF 10

   Sauté the chopped onion in oil, add the chopped tomatoes and vinegar diluted with an equal amount of water

3. STEP 3 OF 10

   Add a little salt, a pinch of pepper, and the garlic cloves, and let it simmer

4. STEP 4 OF 10

   Chop a bunch of parsley and add it to the sauce pot

5. STEP 5 OF 10

   Then add the firmer fish and after 10 minutes of cooking, add the more tender ones

6. STEP 6 OF 10

   Cover them with warm water, increase the heat, and continue cooking uncovered over high heat, stirring occasionally until the indicated cooking time is reached

7. STEP 7 OF 10

   The brodetto should be quite liquid

8. STEP 8 OF 10

   If desired, serve with slices of toasted bread

9. STEP 9 OF 10

   In the classic brodetto of the Adriatic coast, cuttlefish, turbot, scorpionfish, dogfish, gurnard, small soles, and mantis shrimp should never be missing

10. STEP 10 OF 10

    The vinegar should be very good, either white or red wine vinegar, as preferred

Suggestions

• Pot

• Knife

• Cutting Board

General Information

Analysis

Macronutrients (100 gr)