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 aromas.
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 it 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, increase the heat, and continue cooking uncovered over high heat, stirring occasionally until the indicated cooking time is reached
The brodetto should be quite liquid
If desired, serve with slices of toasted bread
In the classic brodetto of the Adriatic coast, cuttlefish, turbot, scorpionfish, dogfish, gurnard, small soles, and mantis shrimp should never be missing
The vinegar should be very good, either white or red wine vinegar, as preferred
Pot
Knife
Cutting Board
Italia
| 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 |
