June 22nd 2009

Brodetto alla Vastese:

Place water, salt, extra virgin olive oil, parsley, garlic and sliced pepper into an earthenware pot; heat up, then pour 350 gr. of peeled cleaned and chopped tomatoes. Bring the mixture to a boil, then add the already cleaned fishes without removing their heads: first the hardest ones, then the others, last the tender fillets of sole; cover and cook for 20 minutes. Do not scramble at all as the fish is not supposed to be chopped or overlapped; this dish, strictly unique for each dinner, includes 450 gr. cleaned fish (mantis shrimp, sea-hen, scorpion fish, greater weever, little cuttlefish, ...  
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