Brodetto di Pesce Veneziano from Mediterranean Seafood by Alan Davidson
Venetians are justly proud of this soup, and point out that its flavour is a true fish flavour, unadulterated by strong spices. (The innuendo is not lost on the men of Marseille and Genoa.) The pre...
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Cooking tools:
- Stove
- Stockpot
- Fine-mesh sieve
- Ladle
- Chef's knife
- Cutting board
- Kitchen scale
- Mixing bowl
Ingredients
- 1 kg (2 ¼ lb) of gobies (‘go’ in Venice)
- 1 kg (2¼ lb) of rascasses (‘scarpene’)
- 1 kg (2¼ lb) of shrimp (‘schile’)
- 1 lemon 4 tomatoes
- 2½ kg (5½—6 lb) in all of grey mullet (‘bosega’), tail of angler-fish (‘coda di rospo’), and if you wish choice gobbets of octopus head (‘testa di polpo’)
- 100 g (3½ oz) each of olive oil and butter
- 2 cloves of garlic parsley salt
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