Recipes from Abruzzi

Brodetto Giuliese (fish soup)

3 Kilos of:

• Gurnard
• Rajiformes
• Scorpion fish
• Cob
• Sole
• Scampi
• Clams

Note: in the soup are not coded the varieties nor quantities of fish. It 's a plate determined by the market, all the fish contribute in a useful way, none of them so indispensable. The same principle applies to the quantities. 1.5 kg ripe tomato, ¼ of a medium size green pepper, 1 clove garlic, 1 branch of parsley, 1 dl extra virgin olive oil, half teaspoon salt, 1 chilly pepper (optional) 8 slices of bread not very fresh to be toasted.

Tools: a large aluminium pan or an equally large crock or to replace 4 small pans, each with its cover. The aluminium is preferable for the quality of cooking; the clay instead keeps the temperature during the tasting food. We use both of them.

Preparation: Lightly fry the chopped garlic in oil and add tomatoes, salt and chilli. Combine the squid previously cut into strips and after 4 / 5 minutes add the fish depending on their size and characteristics. The fish meat more hard (like scorpion fish, gurnard...) first, others later. Finally add the seafood. Serve directly from the casserole garnished with chopped parsley and toasted bread.

Suggested Wine: Montepulciano d’ Abruzzo Cerasuolo.