The Brodetto of Ancona (2)

In a thin Brown the onion crock; merge a beaten of garlic and parsley, redfish and the chopped peeled tomatoes; combine salt and pepper.

Sifting through redfish once cooked and put it back in the saucepan, adding the other fish starting with cuttlefish and squid, and gradually the others according to cooking requirements.

Just take a boil spray of vinegar and cook for 20 minutes.

Serve a little dense on bread.

Brodetto at Ancona must be a little dense when cooked; It is traditionally served on dark bread, but nothing prevents to use as a succulent sauce for pasta.

If then you want to season spaghetti, you must take care to thicken preparing less holding it a little more liquid; the vinegar should instead be omitted altogether.

Variant: recatanese stew: the basic preparation of this dish is the brodetto at Ancona, but there appears the tomato, but wild saffron or zafferanella.

The vinegar is omitted, while fish is floured before being put into casserole.

The resulting preparation is so even denser the brodetto at Ancona, with a distinctive bronze color.

The same type of preparation is found along the entire coast of Marche.