Brodetto is the Riviera Romagnola's traditional fish stew, and as is true for all regional specialties, there are many local variations. In particular, Cesenatici use eels and star gazers. To serve four you'll need:
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients:
- 4 1/2 pounds (2 k) mixed fresh fish (kinds discussed below)
- 1 clove garlic
- 1 medium onion
- 2 tablespoons tomato paste
- A scant half cup (100 ml) olive oil
- Salt and pepper to taste
- A small bunch parsley
- A tablespoon of white wine vinegar or a half cup of dry white wine (optional)
Preparation:
The fish should be what's locally available, fresh, and inexpensive -- no need for renowned exotics here. Rather, what is flavorful, and in Cesenatico they use, among others, the greater weaver, tub gunnard, scorpion fish, sea eels, star gazers, and cuttlefish; many also add anglerfish, mullet, baby squid, and mantis shrimp. 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 vinegar or wine if you're using it, 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 and squid. 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.
Serve the brodetto over slices of toasted bread.
In terms of variations, many add either shrimp or scampi, and clams or mussels, though traditionalists frown at both of these additions.
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 vinegar or wine if you're using it, 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 and squid. 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.
Serve the brodetto over slices of toasted bread.
In terms of variations, many add either shrimp or scampi, and clams or mussels, though traditionalists frown at both of these additions.
