The Adriatic brodetto is a culinary specialty typical of the coastal regions of the Adriatic. It is a flavorful and tasty fish soup, enriched with ripe tomatoes and Mediterranean herbs.
Clean and prepare the fish, leaving the smaller fish whole and cutting the larger ones into three or four pieces.
Sauté the chopped onion in oil, add the chopped tomatoes and vinegar diluted with an equal amount of water.
Add a little salt, a pinch of pepper and the garlic cloves, and let simmer.
Chop a bunch of parsley and add it to the sauce pot.
Then add the firmer fish and after 10 minutes of cooking, add the more tender ones.
Cover them with warm water and raise the flame, continue cooking in an uncovered pot with a high flame, stirring occasionally until the indicated cooking time is reached.
The brodetto should be quite liquid.
If desired, serve with toasted bread slices.
In the classic brodetto from the Adriatic coast, it should always include cuttlefish, turbot, scorpionfish, dogfish, boga, small sole, and mantis shrimp.
The vinegar should be very good white or red wine as per preference.
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Italy
| Energy (kcal) | 165.21 |
| Carbohydrates (g) | 1.72 |
| of which Sugars (g) | 1.72 |
| Fat (g) | 13.16 |
| of which Saturates (g) | 2.13 |
| Protein (g) | 9.99 |
| Fiber (g) | 0.32 |
| Sale (g) | 0.04 |
