Ancona Brodetto di Pesce
Ancona Brodetto di Pesce

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In una casseruola capiente scaldate il restante olio. Unite le seppie, il pomodoro ed i pesci. Cospargete con il fondo di cottura delle seppie, unite il vino e tanta acqua sufficiente a coprire a filo i pesci.

Alright, don’t linger, let’s course of action this ancona brodetto di pesce formula with 18 substances which are surely easy to receive, and we have to process them at the very least through 11 ways. You should devote a while on this, so the resulting food could be perfect.

Ingredients Ancona Brodetto di Pesce:
  1. You need 2 onion, chopped
  2. Give 4 - garlic cloves, finely chopped
  3. Make ready 2 for red Chili, finely chopped (seeds removed)
  4. Get 500 grams - carrots, chopped
  5. You need 2 liter white wine
  6. Provide 1 liter for passata
  7. Give 150 grams fruits de mer
  8. Get 1 for filet tilapia, in inch blocks
  9. Give 2 kg fresh mussels
  10. Need 2 dash red wine vinegar
  11. Prepare 2 pinch sumac
  12. Need 1 for black pepper
  13. Provide 1 for salt
  14. Make ready 1 bunch for sage
  15. Make ready bunch chopped parsley
  16. Get 4 for white bread rolls
  17. Give 2 stick - butter
  18. Take 1 smoked salt (Maldon)

Si usavano pesci poveri, un tegame di terra cotta basso e si cuoceva tutto a fuoco lento. Oggi da Ancona fino a Porto Recanati potrete provare diverse varianti di questa specialità. Il nostro brodetto è antico, come antico è quello anconetano, che fa proprio da "spartiacque" tra le zuppe di pesce dell'Adriatico! A nord del Conero, dalla Romagna in su, non vi è mai la presenza di aceto tra gli ingredienti, elemento invece caratterizzante al Sud.

Ancona Brodetto di Pesce start cooking:
  1. Let's start on the butter for later. Melt the butter. Stir a liberal pinch of smoked salt (or non smoked sea salt if you can't find the smoked kind), a very finely chopped chili and plenty very finely chopped sage. Refrigerate.
  2. Now, go soak those mussels, take out broken, empty and bad ones. Rub them clean a bit too, in a sink full of cold water.
  3. Sauté onions (in a Dutch oven), until glassy, add garlic, 1 chopped Chili without seeds.
  4. Add carrots, some parsley, some sage, sauté few more minutes.
  5. Add wine (use about half a bottle, I used a decent Italian pinot grigio. Feel free to drink the rest), let simmer for a few minutes.
  6. Add passata, sumac, good dash of vinegar and pepper & salt tot taste.
  7. Add fruits de mer and tilapia and let simmer for 3-4 minutes.
  8. Add the mussels, without those broken and bad ones. Close the lid, let it simmer for about 5-6 minutes.
  9. In the mean time, rub that refrigerated butter all over the open side of a cut white roll and toss them under the grill of your oven for about 4 minutes, or until golden.
  10. Ladle a few loads of the Seafood mixture in a deep plate, add the grilled half rolls to the side, let it soak a little and sprinkle with parsley.
  11. Serve and enjoy! (Oh, time to use that other bottle of wine!)

Aggiungete al soffritto vino bianco e brodo di pesce in parti uguali (in mancanza del brodo aggiungete acqua calda), lo zafferano, sale e pepe e cuocete per una ventina di minuti. Togliete il brodetto dalla pentola, mettete sul fondo mezzo kg di canocchie, quindi il cefalo e il pesce ragno, a seguire nasello e sogliole. Brodetto, a fish stew with a tomato base, is a specialty of the Marche region of Italy. There are several recipes for brodetto, even within the Marche. This recipe belongs to the province of Ancona.

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