Brodetto

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.

Related Recipes:

Nordic Fish SoupFor the Nordic fish soup, chop the soup vegetables and onion and sauté briefly in butter. Add the minced... Panachee of Noble Fish with Vogerlsalat and Balsamic Vinegar DressingPreparation of the fish: Fillet the fish, cut the tranny parts of the salmon into small pieces. Remove the... Brook Trout in Parchment with Young Garden VegetablesFor the brook trout in parchment with young garden vegetables, wash the ready-to-cook brook trout and pat dry... Grilled Kingfish with Paprika Chili SauceFor the sauce, place the peppers and chili peppers on the broiler for 10-15 minutes. Remove the skin from the... Bean Ragout with BasilRinse the white beans and soak them in 700 cc of cold water for one night. Tie the herb sprigs together and... Fish and Cabbage Stalk Lasagna(*) for a wide ovenproof dish of 2 1/2 liters, greased, should offer for 4 people White sauce: warm butter... Pakora – Fried Bites in Chickpea Coating Pakistani Style(*) Available commercially, also the herb mixture itself can be made from 4 parts ground cumin and 1 part each... Pike Perch Fillet on Red Onion Cabbage with Celery SauceOnion slaw: Sift the powdered sugar into a saucepan and caramelize over medium heat. Extinguish with the port... Veal Loin with MorelsSoak morels in lukewarm veal stock for 30 min. Drain in a sieve and squeeze well. Collect the stock. Peel... TomatencremesuppeFinely dice the bacon. Remove the skin from the onions and chop them. Rinse the tomatoes and dab dry. Remove...