Rating: 3.69 / 5.00 (36 Votes)

Total time: 1 hour

Servings: 6.0 (servings)



For the brodetto, cut larger fish into pieces, leaving smaller ones whole. Finely chop the onion and garlic. Heat the oil in a large saucepan, first sauté the onions in it until translucent, then add the garlic and let it color briefly. Add the fish and brown on all sides. Add salt and pepper, deglaze with white wine and boil down briefly.

Cover fish with water and cook on low heat for about 6-8 minutes. After about 3 minutes, add the crustaceans and cook. Lift out the large, beautiful pieces of fish as well as the crustaceans, remove carefully and set aside. Leave the small fish, fish heads, cuttings, etc. in the broth and continue to simmer on a medium heat for about 35 minutes, together with the tomatoes, parsley and the saffron threads that have been briefly soaked in lukewarm water.

Strain through a fine hair sieve. Repeat the straining process several times, if necessary, to make a nice creamy soup. Season to taste with salt and pepper. Add the discarded fish pieces back into the soup and reheat briefly, but do not boil again. Transfer to a preheated earthenware pot or soup bowl and serve brodetto with the toasted white bread cubes.

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