Brodetto is the Riviera Romagnola's traditional fish stew, and as is true for all regional specialties, there are many local variations. This brodetto is from Bellaria, just north of Rimini, and is fairly rich. To serve 4 you'll need:
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients:
- 4 1/2 pounds (2 k) mixed fresh fish (see note below)
- 1 clove garlic
- 1 medium onion, sliced
- 2 tablespoons tomato paste
- A scant half cup (100 ml) olive oil
- Salt and pepper to taste
- A medium bunch of parsley
- A tablespoon of white wine vinegar or a half cup of dry white wine
Preparation:
The fish should be what's locally available, fresh, and inexpensive -- no need for renowned exotics here. Rather, what is flavorful, and in Bellaria they use, among others, cuttlefish, gray mullet, reef mullet, mackerel, bogue, scad, striped mullet, mantis shrimps (when in season), crabs, and sole. Scale and clean the fish as need be, wash it well, and cut up the larger fish while leaving the smaller ones whole.
Mince the garlic and parsley, finely slice the onion, and sauté the mixture in a broad pot; when the onion has become translucent gold add the wine, and when it has evaporated, the tomato paste diluted in a couple of ladles of boiling water (you'll want enough to cover the fish), and season everything with salt and pepper.
When the mixture comes to a boil add the fish, beginning with the cuttlefish. Simmer them covered for 10 minutes, and then add the larger pieces, cook a little longer, and then add the smaller pieces, keeping the pot covered between additions.
Raise the heat to a slightly brisker simmer and cook ten minutes more, then reduce the heat to a slower simmer and cook another 20, removing the lid for the last 10 to let the sauce thicken.
The major variation to this brodetto, enjoyed by some fishermen, was the addition of a few drops of vinegar and a finely sliced onion laid over the fish at the halfway point in the cooking -- the onion made the dish seem sweeter.
Serve the brodetto over toasted bread, rubbed with a little garlic if you prefer.
Mince the garlic and parsley, finely slice the onion, and sauté the mixture in a broad pot; when the onion has become translucent gold add the wine, and when it has evaporated, the tomato paste diluted in a couple of ladles of boiling water (you'll want enough to cover the fish), and season everything with salt and pepper.
When the mixture comes to a boil add the fish, beginning with the cuttlefish. Simmer them covered for 10 minutes, and then add the larger pieces, cook a little longer, and then add the smaller pieces, keeping the pot covered between additions.
Raise the heat to a slightly brisker simmer and cook ten minutes more, then reduce the heat to a slower simmer and cook another 20, removing the lid for the last 10 to let the sauce thicken.
The major variation to this brodetto, enjoyed by some fishermen, was the addition of a few drops of vinegar and a finely sliced onion laid over the fish at the halfway point in the cooking -- the onion made the dish seem sweeter.
Serve the brodetto over toasted bread, rubbed with a little garlic if you prefer.
