Trieste brodeto (6)
Instructions
Prepare 100 cl of stock with the scorfanetti cleaned, chopped tomatoes and a little salt.
Cooked fish, pass through a sieve the pulp along with broth.
In a pan with oil just warmed golden brown garlic, remove it and put to cook turbot spraying it with vinegar and white wine.
Evaporate, join seafood broth to cover, and bring to boiling.
Ingredients and dosing for 4 persons
- 400 g of scorfanetti
- 1300 g of roar
- 300 g of tomatoes
- Garlic
- Wine vinegar
- Olive oil extra virgin
- White wine
- Salt