In breve
The dish in short
- Mixed Adriatic fish, whole with their heads, with squid, mantis shrimp, mussels and clams: 2.5 kg of fish in all.
- No soffritto: oil, a little water, sweet red pepper, garlic, parsley, basil and salt go into the cold terracotta pot together.
- Small tomatoes go in once it boils, then the fish one kind at a time, the firmest first and the most delicate last.
- 15–20 minutes with the lid on and never stirred: the pot is lifted by its handles and swirled so the fish swim in the sauce.
- Fresh hot red chilli broken over at the end, and served still bubbling in its pot.
Il video, Vasto, Abruzzo
Brodetto alla vastese
The video: Vasto's fish stew in a terracotta pot
Mixed Adriatic fish, squid, mantis shrimp, mussels and clams laid one kind at a time over small tomatoes, sweet pepper, garlic, parsley and oil in a wide terracotta pot, cooked with the lid on and never stirred: Vasto's brodetto, whose recipe the Accademia Italiana della Cucina deposited with a notary in 2019. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 1 h 28 min
- Cooking
- 28 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 22 steps, as in the recipe.
Altri video
