Needless to say: there are many versions of this very old recipe. Every area has its own little secrets, according to the fish type and the year season.
- 2 kg mixed fresh fish (choose among rockfish, tub gurnards, European congers, “canocchia” or “pacchero”, small European squids, anglers, cuttlefish, scampi, crabs, mussels and clams)
- 1 cup of Extra Virgin Olive Oil
- 1 cup of white wine vinegar
- 1/2 onion, 4 cloves garlic, parsley, salt and pepper
Take a large low bottomed-pot (better if made of clay). Brown for a couple of minutes the finely chopped garlic and onion mix, to which you will add the minced parsley, small European squids and cuttlefish cut into stripes. Mix everything from time to time until you obtain juice. Add vinegar, a pinch of salt and pepper.
Put on the top the fish (everything has to be well washed and cleaned) and place on the bottom the fish with longer cooking times, add later the smallest and most delicate ones. Wet with white wine and cook moderately for another 20 minutes, add then the clams, mussels and mantis shrimps.
After about 40 minutes, it should be cooked. Serve the “brodetto” with slices of toasted bread and a good glass of wine, preferably Trebbiano di Romagna.