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Italian Recipes : Brodetto all'Anconetana
Italian Recipes : Brodetto all'Anconetana
di Pamela Thomason

Today we are going to give you the recipe for Brodetto all’Anconetana, a typical soup fish from Ancona, in the Marche region.

Actually, we must confess that ours is just one version of the dish. Only the local master chefs know the original recipe, and apparently they would not reveal it even under torture. But hopefully our pointers will be enough to give you a taste of what this delicious soup is about.

The important thing to remember is that traditionally Brodetto all’Anconetana has to contain 13 varieties of fish – all from the Adriatic Sea, of course (it’s OK if you they come from elsewhere, just don’t tell the chefs from Marche). Some say the numbers refers to the people present at the last supper but it is more likely to be related to the popular fountain of Ancona, Le 13 Cannelle, which has 13 spouts.


Ingredients:

• Fish and seafood variety (cuttlefish, shellfish, shrimp and crawfish, codfish, mullet, sole, tub gurnard, flounder, scorpionfish, calamari, mussels, clams and others- remember, no fewer than 13!)

• 200 g (approx. 1 cup) tomato sauce

• 1 onion

• 2 cloves garlic

• 1 clump parsley, minced

• 1/2 glass of white wine

• vinegar

• Italian bread, toasted

• Extra-Virgin Olive Oil Salt Pepper



Preparation :

1. Clean the fish thoroughly and fillet. Clean the cuttlefish and calamari and cut into desired size and form. Clean the shellfish.

2. Pour five tbsp. of oil in a large saucepan (earthenware, if possible). Add garlic and onion, already peeled and minced. Lightly fry.

3. Simmer with the vinegar and add the minced parsley. Add tomato sauce and salt and pepper to taste. Cook on low fire for 15 minutes.

4. Next, add the seafood, starting with the cuttlefish. Cook alone for 15 minutes, then add shrimp and crawfish, followed by the rest of the mix, except for codfish and sole, which are to be added last.

5. Cook for another 15 minutes, then let cool for 10 minutes.

6. Place slices of the toasted bread in four plates, and top with the brodetto. Serve immediately.

Now that your brodetto is ready all you have to do is grab a bottle of “Verdicchio dei Castelli di Jesi” – an award winning wine, also from the Marche region – close your eyes and imagine you are facing the Adriatic coast. Or maybe – why not? – you can travel there for real to try the authentic dish.


by Pamela Thomason
(C) ITALIANS OF LONDON 2015
All rights reserved

 
 










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