Tuesday 21 Nov 2017

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The best brodetto is made using assorted fish of various kinds, e.g. rock-fish, dent-fish, sea-bass, dory, conger-ell and tuna. Cut the bigger fish into slices, leaving the smaller ones whole. Use 1/8l of olive oil per kilo. Fry a chopped onion in oil, add fish and fry it a while, adding chopped garlic and parsley. Put in some salt and pepper and 1 teaspoon full of concentrate tomato juice and, depending on the season, some sliced fresh tomatoes. Cover the fish with water and let it boil before adding the vinegar. Cook for 1-1,5 hours, letting it simmer over a low fire. Do not stir - shake the casserole gently instead so that the ingredients should remain in layers in the same order they have been added. Brodetto is best served with boiled maize-flour (corn meal), rice or spaghetti (pasta).

- 1 kg various fish (rock-fish, sea-bass, conger-ell, tuna-fish, etc.)
- 1/8l olive oil,
- 1 onion
- parsley
- salt and pepper
- several fresh tomatoes
- 1 tea spoonful tomato juice
- vinegar

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