Rimini Fish Soup, Brodetto Di Rimini, in Fremantle Style
- Ready In:
- 2hrs
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 100 g calamari
- 100 g mussels
- 150 g fresh crabs, mudcrabs
- 150 g squid, cuttlefish
- 150 g fish, mullets
- 100 g clams
- 150 g scampi
- 100 g mussels
- 150 g sole (a good mix of fish, mollusks and crustaceans)
- 500 g italian-style peeled tomatoes
- 4 onions
- 2 tomatoes
- 3 tablespoons parsley, chopped
- 1 tablespoon vinegar
- 1 liter water
- 1 cup olive oil
- salt
- chili
-
On side
- 4 slices toast
directions
- Clean all fish, remove heads and keep aside.
- Prepare the soup: Peel and chop 2 onions, fry in a small amount of oil, add peeled tomatoes and crush them with a fork and cook for about 15 minute on high heat.
- Then add the fish heads, salt, pepper and sprinkle with chopped parsley. Mix, pour water and add vinegar. Cover the pan and simmer for 40 min., about.
- Peel the remaining onion, finely slice and brown in a large saucepan in a small amount of oil, add the fish, starting with the ones that have flesh and harder as all the others; tomato cubes, salt, pepper and cook for 15 min., about. Then sprayed with a glass of vinegar and cook for another 15 minute.
- Strain the broth poured directly into the casserole of fish, make a boil again and serve with slices of toast.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!