Brodetto di Porto San Giorgio is a delicious fish-based dish, was the lunch, dinner and breakfast dish for fishermen in the Adriatic Sea. This recipe cooks slowly to enhace the flavours of the fish. This dish only uses fresh fish from the seas of Porto San Giorgio, Civitanova Marche and San Benedetto del Tronto.
- 1,5 kg of Mackerel, Catfish, Codfish, common scad, Red scorpionfish, Peter’s fish, European conger, Goatfish, whiting, Sole, Raj, Monkfish, Weever, Gurnard, Sea cicada, Squid, shrimps, mussels, clams, cuttlefish.
- 380 Extra virgin Olive oil
- 1/2 thinly slliced red pepper
- salt to taste
- 1/4 liter vinegar
- 5 onion or garlic cloves
- stale bread
- 1 pepper
- 1 tomato sauce
Finely chop the parsley and garlic and brown them in a saucepan and after a while add the red tomatoes that you have previously cut into cubes.
Add the mussels and clams, cleaned and washed
Let the mussels and clams open, then add the cuttlefish cut into small pieces and after a while also the squid which have a cooking time slightly less than that of the cuttlefish. Cover the pot with a lid and let it go over moderate heat for about 10min.
Then add all the remaining fish with the only exception of the scampi and mullet which will have to be placed on the surface as they cook very quickly.
After putting all the fish, you can pour both the vinegar and the tomato sauce. Add a little more oil and add the chilli and diced pepper. Now the brodetto will have to cook for about 30 minutes covered and over moderate heat, better lower than high
Cut the stale bread into slices and make bruschetta that will be used to dress the dish when it is served on the table. As an alternative, you can also use roasted polenta.