Recipe- Il Brodetto Alla San Benedettese

 

                                            The Brodetto alla Sambenedettese fish soup is without doubt the finest example of regional cuisine. This recipe is handed down from the old fishermen who, once out at sea with their boats, satisfied their hunger by preparing a fish soup with different types of fish depending on the catch. More commonly used to prepare the brodetto alla san benedettese are cuttlefish, squid, weever, horse mackerel, white skate, sea-hound, monkfish, scorpion fish, shrimp and mantis shrimp. Essential ingredients include white onions, red-green peppers, unripe green tomatoes and extra virgin olive oil. Before serving this dish, add slices of roasted, homemade bread to be soaked in the “brodetto”

Ingredients

2.5 kg of mixed fish like Scorpion, Mackerel and Shrimps, see list below or use similar fish depending on your location and availability.

Monk fish tail

Mullet or red snapper

300 g di Mantis Shrimps

300 g di small Cuttlefish

300 g di Mussels

300 g di Clams

5 green tomatoes

1 red-green pepper

1 white onion

100 ml of white wine vinegar

virgin olive oil

sea salt

Fresh ground black pepper

Chilies

INSTRUCTIONS

Fillet and debone the fish

Heat olive oil in a large pan and then add the clams and mussels and cover. Cook on a high flame until they open and then set them aside

In a separate large pan with 5 tablespoons of olive oil fry the finely chopped onion, once the onion is transparent add the Cuttlefish

After 10 minutes chop the green-red pepper and remove the seeds and add to the cuttlefish together with the salt and pepper, stir together the ingredients for a further 10 minutes on a low flame

Skin the green tomatoes and dice them together with crushed chillies, and add to the pan

Sprinkle the white wine vinegar into the pan allowing it to evaporate and begin to add the fish in layers, beginning with the strongest flavours and finishing with the clams, the mussels (half without the shells) and the Mantis Shrimps

Cover the pan and cook on a low flame for 20 minutes adding a little hot water if neccesary

Serve with sliced bread roasted in the oven with a little olive oil.

A variation exists at Porto San Giorgio, (another fishing town close by to San Benedetto) by adding Squids filled with green olives, bread crumbs, lemon juice, garlic, parsley and nutmeg.