A Brodetto di pesce is something in between a fish soup and a stew. It does not take long to prepare and as long as the fish is fresh it will make a delicious meal indeed.
You can learn quite quickly how to distinguish old fish from fresh: look how shiny its skin is and if the eye looks tired and cloudy. It is more difficult when it has been already filleted. Another way is to smell it: if its smell is too fishy then it is definitely old. Fresh fish should just smell of the sea.
For this dish I bought whatever fish I found available at my fishmonger. You can use any fish you like. Ideally a mixture of fish and shellfish will be ideal.
If you like to add a bit of "heat" to this dish you can chop a chilly and stir fry it with the onion and garlic at the beginning.
- Prep Time : 40 minutes
- Cook Time : 25 minutes
Clean the fish and cut it into bite-sized pieces. Clean and scrub the shellfish
Stir fry the onion and the garlic with 3 tbsp of olive oil. When translucent add the tomato sauce and cook for 8-10 minutes
Add the fish, parsley, salt and pepper, white wine and vinegar and cook for 3-4 minutes then add the shellfish and cook for a further 5 minutes until the fish has cooked
Sprinkle some extra olive oil over the dish and enjoy with fresh rustic bread to mop up the juices