Brodetto more Anconian

Description

Ancona brodetto is an Italian fish stew cooked in a pot that resembles a chowder. According to tradition, in a thick ear from Ancona - an ancient port in Italy - there should be thirteen varieties of fish - according to the number of apostles who participated in the Last Supper.

Cooking

Step 1

Peel the fish from scales, remove the gills and entrails, cut into large pieces. Rinse under running water, dry. In a large pot, preferably clay, pour olive oil, heat.

Step 2

Peel and chop the onion and garlic, setting aside 2-3 cloves of garlic. Saute chopped onion and garlic in oil until translucent. Then pour the vinegar into the pot, turn up the heat and let the vinegar evaporate.

Step 3

Wash the tomatoes, dry them, chop coarsely and add to the bowl with onions. Continue to cook on low heat for another Lay fish and seafood, taking into account the cooking time of each type: first shrimp and squid, after 5 minutes. - haddock, mullet, monkfish, put the sole through and cook more Salt and pepper.

Step 4

While the fish is cooking, dry the slices of bread in an oven preheated to 180 ° C. Grate with the remaining garlic, drizzle with olive oil, sprinkle with salt and pepper. Divide the bread between plates and pour over the hot fish brodetto.