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 the oil, add the diced tomatoes and the vinegar diluted with an equal amount of water
Add a little salt, a pinch of pepper, and the garlic cloves, and let it simmer
Chop a bunch of parsley and add it to the sauce pot
Then add the firmer-fleshed fish and after 10 minutes of cooking, add the more tender fish
Cover with warm water and increase the heat, continue cooking uncovered and at high heat, stirring occasionally as long as the indicated cooking time lasts
The brodetto should be quite liquid
If desired, serve with toasted slices of bread
In the classic brodetto of the Adriatic coast, there should never be a shortage of cuttlefish, turbot, scorpionfish, dogfish, monkfish, small sole, and mantis shrimp
The vinegar should be of good quality, either white or red wine as preferred
Pot
Knife
Cutting Board
Italy
| Energy (kcal) | 104.41 |
| Carbohydrates (g) | 0.8 |
| of which Sugars (g) | 0.8 |
| Fat (g) | 3.64 |
| of which Saturates (g) | 0.96 |
| Protein (g) | 17.26 |
| Fiber (g) | 0.02 |
| Sale (g) | 0.08 |
