Brodetto di Pesce — Italian version chic fisherman's lunch

This is the Italian version of the chic fisherman's lunch. The course is all caught in the net. In Provence, this soup-the second is called "bribes". Eat it together with a fluffy baguette, dipping bread in tomato sauce. This is essentially the same, but a little different. Suitable all of which will be able to find clams in shells, white sea fish, large shrimp, scallops and squid. Waste of time to clean it all worth it. I love this, to everyone's surprise. Despite the large list of ingredients, cooking is a snap. The main thing is to clean, slice and prepare in advance. Can seafood be calculated based on the number of persons – each three or four. 4 servings cooking Time: 1 hour 30 minutes

• Baguette for filing
• Basil 2 sprigs
• Dry white wine 100 ml
• Blanca 1 PCs x 1 kg
• Squid whole, 600 g
• Shrimp/m 16-20 PCs (400 g)
• Green onion 1 small bunch
• Shallots, 1 piece
• Mussels in shells, 1 kg
• Olive oil for frying
• Chili pepper 1 piece
• Parsley 1 bunch
• 1 PCs tomatoes, medium size
• Freshly ground black pepper
• Butter 50 g
• Sea salt
• Celery 4 piece
• Tomatoes in own juice 300 g
• Fennel, 1 piece
• Garlic 4 cloves

1. First make fillets is to clear the float from the scales, if it exists.





2. Then put the fish on a Board, gently on the abdomen to cut, pull out the insides. Then cut off the head, pull out the gills – then you can make a fish broth. To take a fish by the tail and make a horizontal cut from the head (which, however, has not). Prying with a knife, cut out the backbone. Together with your head it will be a fish set.





3. Fillet cut into small rectangular pieces.









4. Now squid – they need to be cleaned from the black film and pull out the insides. Cut the carcass from the tentacles.





5. Now clean the prawns from the shell and gently remove the black thread on the back. It is very important still be done, otherwise the shrimp will taste bitter.





















6. Mussels, if needed, to clean away algae with a metal grater. Garlic chopped, onion finely chop. Fennel cut in half and cut the semi-circles. To do the same with celery. Chile finely planed. Have to cut Basil leaves.













7. Heat the pan and throw the butter, and immediately pour in the olive. Throw back the fish. Add the garlic and onions. Then to throw Chile. They need half a minute to give sharpness.





8. Then add the fennel and celery. To give a little pogotovit and send to the skillet of shrimp and mussels. The latter will give a little fluid. To give her some evaporate and pour the wine. Put the kettle on – will soon need water.









9. After five minutes add chopped tomatoes in their own juice. The remaining tomato cut into big pieces and throw in the broth, add Basil. Pour a ladle of boiling water.









10. Now it's time for squid. Throw their carcasses, salt and pepper. Chopped greens.





11. Put the seafood in equal amounts on plates, pour the sauce, sprinkle with parsley. Slice the baguette and put it next to brodetto de foot. Garnish with Basil if still something is missing, of course. You can use the fish and seafood you can find. Instead of boiling water, which we add to the sauce, offer to cook a quick fish broth remaining after fish heads and bones.published

Source: sashabelkovich.com/brodetto-di-pesce/