Brodetto All Ànconnitana
Squid and calamari, mullet and angler fish, small crabs and mussels: a genuine brodetta all anconnitana includes up to 13 different fish and seafood.
Like many good dishes, the traditional fish stew of the Marche was born out of necessity: the part of the catch that was too small for sale or of inferior quality ended up in its own casserole - and by adding tomato, herbs and vinegar it became a nutritious and delicious dish for the fishing family.
- Steam the shellfish and mussels with olive oil in a pan until the shells open. Remove the meat and set aside.
- Sauté the garlic, onions, bay leaf and peperoncino in the casserole with about olive oil, add the peeled and diced tomatoes, fish carcasses and shells of the crustaceans and the chopped parsley. Salt, pepper and simmer for 20 minutes.
- Pour the sauce through a sieve. Add the cleaned, filleted and floured fish. Cook for about 15 minutes with the lid closed.
- Add the shellfish meat and the vinegar. Simmer for another 5 minutes.
- Cover a deep plate with a slice of white bread and fill with the fish soup.
Ingredients (for 4 people)
750 g various types of fish and shellfish*
250 g tomatoes
2 cloves of garlic
1 bunch of parsley
1 tablespoon white wine vinegar
Olive oil Extra Vergine
Salt & pepper
* depending on what is on offer, for example, squid, squid, crab, scampi, cod, mullet, mussels or clams