In breve
The dish in short
- At least thirteen kinds of Adriatic fish, cuttlefish, squid and crustaceans, cleaned with their heads on; never clams or mussels.
- Onion fried pale gold in plenty of olive oil, then a glass of vinegar, never wine, with parsley, garlic and tomato paste.
- The fish go in by cooking time: cuttlefish and squid, then crustaceans in their shells, firm fish, and the delicate ones last.
- About 20 minutes on a very gentle heat in a wide, shallow pan that is never aluminium, then 15 minutes' rest, covered.
- Served very hot in the pan it cooked in, with slices of stale country bread toasted and rubbed with garlic.
Il video, Ancona, Marche
Brodetto all'anconetana
The video: Ancona's fish stew of many kinds of Adriatic fish, with vinegar and tomato
Ancona's fish stew of at least thirteen kinds of Adriatic fish, cuttlefish, squid and crustaceans, cooked in a wide pan with olive oil, onion, vinegar and tomato, and served very hot with toasted country bread rubbed with garlic. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 8
- Hands-on
- 1 h 33 min
- Cooking
- 44 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 20 steps, as in the recipe.
Altri video
